Place a large frying pan over moderate heat and cook the crushed garlic with the chopped chili and ginger until the garlic is soft. Add the shrimps, lemon zest, juice and the turmeric, season with salt and pepper, and put aside. In the meantime, cook the pasta in boiling salted water. A couple of minutes before your pasta is cooked, place in the broccoli florets so that they will blanch with the pasta. When cooked, strain the pasta and broccoli florets in a colander, adding a ladle of the hot water from the pan to the pasta sauce. Bring the shrimp sauce to the boil and add in the cooked pasta, broccoli and the chopped hazelnuts. Alter the consistency of the pasta sauce with the double cream and finish off with a handful of chopped fresh coriander. Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Superior Gozo