In a large pot of salted boiling water, blanch the broccoli. Add broccoli to the pot for a couple of minutes, then remove and immediately place in cold water – this will stop the cooking and retain the bright green color. Remove from cold water and set aside.

Next, in a large pot of salted boiling water, prepare the pasta according to package directions minus one minute boiling time. (No soggy pasta for us!)

While the pasta is cooking, heat the olive oil in a large skillet. Add the minced garlic and chili flakes. Cook for 1 minute, then add the breadcrumbs.

Fry, stirring constantly for another minute. Get the bread crumbs crunchy and golden.

Add the broccoli and stir for another minute or so, until heated through.

Using an oversized slotted spoon, lift the pasta out of the water and add to the skillet along with a splash of the pasta water.

Mix the ingredients together.

Fry everything for another minute, top with a generous grate of Parmigiano Reggiano, and serve immediately.