Crispy Broccoli With Capellini In Broth Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
454
FAT
73%
CHOL
32%
SOD
38%

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Ingredients for 4 servings

Freshly ground black pepper

1 to 2 teaspoons hot red pepper flakes, to taste

1 large head broccoli, 1 1/4 to 1 1/2 pounds, stems removed and florets trimmed into pieces 2 inches long with a stem about 1/2-inch thick (4 to 5 cups)

1/2 pound capellini

1 cup freshly grated Parmigiano-Reggiano

1 quart chicken stock, preferably homemade

Salt

Kosher salt

1/4 cup extra-virgin olive oil

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