Ingredients Jump to Instructions ↓

  1. 6 garlic cloves, finely chopped

  2. 3 Tbsp extra virgin olive oil

  3. 1 tsp chopped red peppers or 1 generous pinch cayenne pepper

  4. 2 lbs ripe tomatoes chopped or 2 14 1/2 oz cans chopped tomatoes

  5. 1 cup dry white wine

  6. 1/2 cup fish stock , we use dashi

  7. 2 tsp sugar

  8. 2 lbs shelled raw shrimp

  9. 1 can chickpeas drained

  10. 1 pound Barilla Plus spaghetti or linguini

  11. 1/2 cup chopped italian parsley sea salt and fresh black pepper to taste

Instructions Jump to Ingredients ↑

  1. Fry garlic on med-high in oil until in begins to color, about 1 minute. Add the tomatoes and chili and cook about 5 minutes. Add the wine and stock. Season with sugar, salt and pepper, then simmer uncovered for about 10 minutes to reduce fluid by about half. Add pasta to a pot of boiling water on another burner. Add the shrimp and chickpeas to the tomatoes and simmer for about 3 minutes. Stir in the parsley and cook another 1-2 minutes. Serve the pasta with the sauce poured generously over it. Serve with a crusty Italian bread.


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