1Bring a large pot of salted water with a wedge or two of lemon to a boil. Add the broccoli rabe to simmer for about five minutes; until the stems become tender.
Drain the water and set aside the broccoli rabe.
Heat a large frying pan with the olive oil; add the chopped garlic, wedge of lemon, red pepper flakes, salt and black pepper and the broccoli rabe and sauté on low while preparing the spaghetti; do not burn the garlic. Add the cup of chicken broth to the pan and simmer on low.
Prepare the spaghetti as directed.
In a food processor add the cubed bread and all of the other ingredients. Process until bread crumbs are formed.
Heat a large frying pan with the olive oil and add the bread crumbs to get a slight golden color and crispness.
In a serving platter drizzle a little olive oil. Add the spaghetti and toss. Top with the broccoli rabe and the fresh the bread crumbs and toss. Grate the fresh Romano or Parmesan and add dashes of red pepper flakes. Toss with fresh lemon wedges.