Anti-Vampire Spaghetti with Ten Cloves of Garlic

10 garlic cloves, coarsely chopped
Several pinches of hot red pepper flakes
4 tablespoons extra virgin olive oil, or as desired
1 pound spaghetti
2 teaspoons salt
1/2 head broccoli, broken into bite-size florets
Freshly grated Parmesan or other grating cheese

Put a large pot of water on the stove and start bringing it to a boil.

Meanwhile, warm about half of the garlic with the pepper flakes in the olive oil over medium-low heat. Take care that the fumes from the pepper flakes don't irritate your eyes. If possible, open a window in the kitchen. When the garlic is warmed through, remove the pan from the heat.

When the water comes to a boil, add the spaghetti and salt. When pasta is half cooked, still hard in its center, add the broccoli and finish cooking together.

When the broccoli is bright green and just tender, the spaghetti should be al dente. Drain, reserving about 1/2 cup of the cooking water.

Toss the pasta and broccoli with the garlic-chile oil, and add the remaining garlic. Toss well and add a few spoonsful of the reserved cooking water, shaking the pan over medium heat, adding a few more spoonfuls of water as you go.

The cooking water acts as a liaison between pasta and sauce.

Serve right away, sprinkled with cheese, if desired.

Serves 4.