Categories: Pasta, Vegetables 
      Yield: 6 servings 
  
      1 lg Broccoli bunch, with at 
           -least 4 stems 
           Coarse-grained salt 
      1 lb Cavatappi or fusilli 
      2 lg Garlic cloves 
    3/4 c  Olive oil 
           Salt 
           Freshly ground pepper 
    3/4 t  Dried red pepper flakes 
      4 T  Capers, packed in wine 
           -vinegar, drained 
     20 lg Sprigs Italian parsley, 
           -leaves only, coarsely 
           -chopped 
  
  This is Bugialli's version of the dish, which I liked the best of the 
  half-dozen I tried. 
   
  Clean broccoli, discarding tough bottom stems, and separate stems from 
  florets. Place in 2 bowls of cold water 30 minutes. 
   
  Bring large pot of cold water to boil. Add coarse salt to taste, the add 
  pasta and immediately afterward, broccoli stems. Pasta should be cooked al 
  dente, 9-12 minutes. About 2 minutes after adding stems, add florets. 
   
  Meanwhile, mince garlic. Place oil in small saucepan over medium heat. When 
  oil is warm, add garlic and saute until lightly golden, about 1 minute. 
  Season to taste with salt, pepper and red pepper flakes. Add capers and 
  saute 2 more minutes. By that time, pasta and broccoli should be cooked. 
   
  Drain contents of stockpot. Transfer to large warmed serving dish. Pour 
  sauce over and mix well. Sprinkle parsley over and serve immediately. Makes 
  4-6 servings. 
   
  Each of 4 servings contains about: 825 calories; 374 milligrams sodium; 0 
  cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams protein; 2.1 
  grams fiber.