16 oz Wholewheat spaghetti
1 lg Bunch broccoli, cut into
-- small florets
8    Garlic cloves, chopped
1/4 c  Olive oil
1    Dried hot red chili, broken
-- into several pieces
Salt & pepper

Cook the spaghetti until half done; add the broccoli & continue cooking
until both pasta & broccoli are *al dente*. Meanwhile, heat the garlic in
the olive oil with the red chili. When the garlic is golden, remove the pan
from the heat & remove the bits of chili. Discard the chili & set the oil
aside. Drain the pasta & broccoli & toss with the reserved garlic. Season
with salt & pepper & serve immediately.