12 oz thin spaghetti
2 or more cloves of garlic, chopped
red pepper flakes
4 tablespoons olive oil
8 cups chopped broccoli raab
4-6 cups chicken stock or water
Break the spaghetti into 2-4 inch lengths. In a large skillet, sauté the garlic and red pepper flakes in oil. As soon as the garlic turns translucent, add 1 cup of chicken stock or water. Add the spaghetti and salt to taste. Stir until all the pasta is well-coated with oil and water. It may take some time for the spaghetti to wilt enough to settle into the water.
When the spaghetti has become flexible, add the broccoli raab. As the mixture cooks, add more stock or water – 1/2 cup at a time – stirring constantly, to keep the pasta from sticking. Stop adding the liquid when the pasta is almost done. Continue stirring until all the remaining liquid is absorbed. Sprinkle with parmesan cheese and serve immediately.
Adapted from a recipe by Edward Giobbi in Fine Gardening Magazine.