8 cloves garlic, minced
1 tsp. capers
1 anchovy
1/2 c. olive oil
1 bunch broccoli
1/2 lb. rottelle (spiral shaped pasta) or ziti cooked until al dente (colored pasta can be used)
12 lg. shrimp (16-20 per lb.), peeled and deveined
Crushed red pepper
Freshly grated Parmesan cheese
Freshly minced parsley

Chop garlic finely. Puree the capers and anchovies with the oil. Add the garlic to the oil. Saute shrimp and broccoli in the seasoned oil until the shrimp just turn white. Keep broccoli crisp by not over cooking. Add the cooked noodles and toss until heated through. Sprinkle with crushed red pepper to taste. Place on warm platter. Sprinkle with Parmesan cheese and fresh parsley. Makes 4 servings.