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Steam or boil broccoli for four or five minutes until just cooked. Plunge into iced water to protect color. Drain. Cook garlic in olive oil. Pound garlic and oil until garlic is pulped. Steep saffron strands in hot stock. Crush broccoli and add in pine nuts, raisins, and chili. Warm through. Add saffron and stock. Brown breadcrumbs in olive oil. Serve Fusilli with the broccoli mixture topped with browned breadcrumbs. Serve immediately dish is cooked. If kept too long before serving, broccoli will oxidize, look yellow and not taste wonderful.

Converted by MC_Buster. Per serving: 92 Calories (kcal); 8g Total Fat; (73% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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