Ingredients Jump to Instructions ↓

  1. 3 quarts water, salt optional

  2. 4 tablespoons olive oil

  3. 4 garlic cloves, sliced

  4. 2 tablespoons chopped shallots

  5. 2 teaspoons anchovy paste

  6. 1 pound raw shrimp,

  7. 21-25 count, shelled and deveined

  8. º teaspoon red pepper flakes

  9. ? cup dry white wine

  10. 3 tablespoons capers

  11. º teaspoon salt

  12. º teaspoon black pepper

  13. 3 tablespoons chopped fresh parsley

  14. 1 cup clam juice

  15. 1 cup tomato sauce (see link)

  16. 1 pound long pasta, such as linguine, spaghetti or spaghettini

Instructions Jump to Ingredients ↑

  1. In a large stockpot, bring the water to a boil with or without the optional salt.

  2. Put the olive oil, garlic, shallots, and anchovy paste into a large sautÈ pan and cook over medium-high heat until the garlic starts to sizzle, 2-3 minutes, stirring. Add the shrimp and red pepper flakes and cook until the shrimp turn pink, about 2 minutes. Pour in the wine and cook for 1 minute. Add all the remaining ingredients except the pasta, bring to a boil for 2 minutes, then reduce the heat and simmer for 1 minute. Turn off the heat.

  3. Cook the pasta in the boiling water according to package directions until just tender. Drain, place it back in the pot and add the sauce, tossing until well coated. Cook for 2 minutes over medium heat or until most of the sauce has been absorbed.


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