Instructions: Slice 1/4 inch off the top of the garlic head, wrap in aluminum foil, and bake in a 375 degree oven for about 30 minutes. Remove cloves from skin and slice. Set aside.

Put a pot with 4 quarts of water and a teaspoon of salt on the stove over high heat. Cut off the bottom 1/2 inch from the stems of the broccoli raab. Then lay the bunch on its side on a cutting board and cut crosswise.

The stem portions should be no more than 3/8 inch wide; the leafy tops can be cut somewhat wider, as much as 3/4 inch.

Rinse the broccoli raab in a colander and put into the pot when the water comes to a boil. Cook 7 minutes or until just tender. Scoop out with a skimmer into the colander and return the pot to a boil. When it reaches the boil again, add the pasta and cook until just tender.

Put broccoli raab in a large skillet-a wok is ideal for this-and turn the heat on low. Drain the pasta in the colander and add to the broccoli raab with the garlic, the olive oil, salt and black pepper to taste, and pepper flakes(if desired). Toss and cook a few minutes just until flavors meld.

Serve.

Yield: 4 main course servings

* NOTES: Original recipe called for 3 Tablespoons of olive oil, and Suggested serving with grated Parmesan.

The original

(I do not know if this included anything for the Parmesan)

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