Seafood: clean the seafood and open them up separately in a pan with some extra virgin olive oil, the clove of garlic, the parsley stems, the Pachino tomatoes, washed and cut in half, the lemon and the white wine.
Filter the seafood water obtained and add the white fish meat.
Broccoli: wash and prepare the broccoli.
Cut a part of the tips of the broccoli, blanch them in water and then place in ice water. Set aside.
Cook the remaining broccoli thoroughly and blend with the seafood water.
Cook the spaghetti until ‘al dente’ in abundant salted water.
Next, mix the spaghetti with the broccoli sauce, the oil, the seafood and some broccoli tips.
Complete the dish by adding the remaining tips of broccoli and a sprinkling of chili pepper.