Bring a medium pot of heavily salted water to boil. Add the pasta and cook according to package directions. Drain and set aside.
Steam the broccoli for 2 to 3 minutes, until bright green but still firm. Remove from the heat and set aside.
Heat the olive oil and butter in a large skillet or cassoulet over medium heat until the oil shimmers. Add the shallots, garlic, and mustard seeds, and cook until the shallots are translucent (just 2 to 3 minutes). Add the broccoli, red pepper flakes, and a big pinch of the herbs. Stir to coat. Dump in the pasta, another big pinch of herbs, a dash of salt and pepper and gently stir, working the broccoli pieces and herbs into the cups of the pasta.
Pour the saffron wine sauce over the pasta and stir. Add a big squeeze of lemon juice, and more herbs. The dish should be very well herbified. Taste a big forkful, and add more salt, pepper, herbs, and olive oil as desired.