Ingredients

• 1 pound spaghetti (or your favorite pasta)
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/4 cup water
• 2 cups sliced broccoli florets and stems (about 1/4 pound)
• 4 ounces sliced spiral ham, cut into 1/4-inch squares (or thin slices if you prefer)
• 1/2 cup reserved pasta water
• Coarse salt and freshly ground black pepper
• Parmigiano-Reggiano cheese for grating

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente. While the pasta cooks, prepare the rest of the recipe. (Reserve 1/2 cup of the pasta water before straining.)

2. Heat the olive oil in a large sauté pan (at least 10 inches), over medium heat. Add the garlic and sauté just until fragrant and starting to soften, about 1 minute. Add the wine and simmer the liquid to reduce by a little more than half.

3. Add the 1/4 cup of water and the broccoli pieces. Cover the pan and let the broccoli cook for 1 to 2 minutes, or until it is fork tender. Add the ham and toss to combine.

4. Strain the pasta and immediately add it and the reserved pasta water to the sauté pan. Increase the heat to medium-high and toss the pasta with the garlic, broccoli and ham. Simmer for 30 second or so, just until the liquid reduces and thickens a little bit. Season with coarse salt and freshly ground black pepper.

5. Serve with grated Parmigiano-Reggiano and a drizzle of olive oil.

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