Spaghetti with broccoli, scallops and chili peppers

Instructions

• Fill a large saucepan two-thirds full of water. Bring to a full rolling boil over high heat. Meanwhile, cut stalks from broccoli. Then, peel and slice into 1/2-inch- (1-cm-) thick pieces. Break broccoli head into bite-size florets. Stir broccoli into boiling water and cook, uncovered, until it is barely tender to the touch and has just turned bright green, about 3 minutes. Drain immediately and set aside.

• Refill saucepan with water and bring to a boil over high heat. Add spaghetti to rapidly boiling water and boil for minimum amount of time suggested on package, about 7 to 8 minutes.

• Meanwhile, cut scallops in half, horizontally, keeping their round shape.

• Heat oil in a large frying pan over medium-high heat. Add scallops and stir-fry until lightly golden on all sides, about 1 to 2 minutes. Add garlic, stirring quickly until it is golden, about 30 to 60 seconds. Add wine and allow sauce to bubble until it is reduced by half, about 2 to 3 minutes. Stir in broccoli and seasonings, leaving pan on burner and turning off heat.

• Drain hot pasta. Stir into sauce in frying pan or toss together until well mixed in a large, warm pasta bowl. Serve right away topped with grated Parmesan or Romano cheese and a generous grinding of black pepper. Enjoy the rest of the bottle of wine with this pasta and add a mixed green salad on the side.