Spaghetti With Broccoli Rabe, Toasted Garlic, Parmesan And Capicola

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1/4 cup virgin olive oil

6 cloves garlic, thinly sliced

1/2 pound broccoli rabe -- florets removed, leaves and stems chopped into 1/4-inch pieces

1 pound spaghetti, preferably Italian

1/4 pound Capicola

1/2 cup freshly grated Parmesan cheese

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