Step 1

In a large pot, bring 8 cups of water and 1 tablespoon salt (measure both) to boil. Add spaghetti and simmer until al dente.  Add broccolini to the pasta water and cook 2-3 minutes, or until just tender and vibrant green. Drain, reserving 1 cup of the pasta water.

Step 2

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Saute shallots and garlic 3-4 minutes until fragrant and tender. Add chili flakes,  sumac, preserved lemon ( or lemon zest), chickpeas if using, and salt and pepper. Saute 1-2 minutes, turn the heat off.

Step 3

When the pasta and broccolini are done (save 1 cup pasta water)  add it to the garlic shallot mixture in the skillet, over medium heat. Add 1 cup hot pasta water, and give a good toss.  Taste.  Add a squeeze of lemon juice if you like (especially if not using. the preserved lemons).

Step 4

Toss in the fresh parsley and pecorino, taste again, and adjust salt, pepper and chili flakes.  You want to taste the salt and lemon, both. 😉  For extra richness, mix in another little drizzle of olive oil – or a little butter (my husband LOVES it this way).

Step 5

Divide among bowls and enjoy.