• Karine Wlasichuk

A Quarantine's Tale: Spicy Broccoli Linguine

Quarantine Day *no idea*. As I am trying to make our fresh produce last as long as possible in as many recipes as I can think of, I've started researching here and there to find new dish concepts which would help me use every inch of my fridge. Although I haven't gotten in quarantine panic-mode like you've seen in the media, I have been mindful of my food reserve and calculating when I need to leave the house to replenish our fresh produce pile- about once every 10 days.

In fact, I have been on a prepping-for-some-quarantine mindset pretty much my entire adulthood - this house is fully prepared. I always buy in bulk and pick up 3 of everything because I love a good backup stash of laundry detergent, diapers, coffee pods, formula, hand soaps, Lysol wipes, etc. Not to prepare for an emergency whatsoever, simply because I love feeling organised and ready for the week! Also, I hate surprises. So there was no emergency trip to the store for any specific item in my case, just regular trips to get fresh produce- which I still try to reduce to once every 10 days. Today's post is what you can do with one broccoli crown and a box of linguine.

This is one of those recipes I stumbled upon whilst looking for a way to use up the broccoli in the fridge without

a) making a soup

b) roasting them on an oven platter

Turns out, there are many options out there. Even for picky eaters (cough cough, René)!

I found this recipe here. This blog, Feasting at Home, also has many other kitchen revelations! Definitely be on the lookout for many 'ohhh' and 'ahh' moments. As always, I have changed a few elements to fit my current kitchen situation aka I made it a little more quarantine-friendly (for example, replacing miso paste with flour whisked into the broth).

You will need,

Broccoli (1 crown, chopped)

Fresh linguine pasta (1 box)

Olive oil (3 tbsp)

Chili flakes (1 huge pinch)

Garlic (6 cloves, thinly sliced)

Salt (I used smoked paprika sea salt)

Black pepper

Flour (4 tbsp)

Chicken broth (2 cups)

Suggested toppings: Parm, toasted pine nuts, lemon zest, toasted bread crumbs, truffle oil, and many others!

A few simple steps,

1. In a medium pot filled with boiling water, cook broccoli until very tender ( easily pierced with a fork)  and set aside. I let it in for at least 20 minutes (lower the heat after 5).

2. In a large pan over medium heat, sautée the garlic and chili flakes in the olive oil until fragrant and golden, about 2-3 minutes.  

3. Stir in the flour, then add steamed broccoli,  salt, pepper and broth. Bring to a gentle simmer and start breaking apart the broccoli with a spatula into tiny pieces. You want the broccoli to basically melt down into a “sauce”. The longer you let it cook in step 1, the easier it will be!

3. Continue simmering gently on low heat until about half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.

4. Add the cooked pasta. Toss well. Add more olive oil/warm broth drops if you like it a little more saucy. Taste for salt, adding more along with pepper, chili flakes and lemon zest. I personally sprinkled with Parm- cheese and spice and everything nice!