Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 6 anchovies

  3. 6 cloves garlic, chopped

  4. 1 teaspoon crushed red pepper flakes

  5. 2 stems oregano , leaves stripped and finely chopped A generous handful flat-leaf parsley , finely chopped

  6. 1 cup dry white wine

  7. 3 tablespoons butter, cut into small pieces

  8. 1 quart chicken stock

  9. 2 cups water

  10. 2 1/2 pounds large shrimp , peeled and deveined

  11. 1 pound linguini

  12. 1 lemon

  13. 1 cup basil leaves, about 20, torn Salt and freshly ground black pepper Crusty bread, torn into pieces

Instructions Jump to Ingredients ↑

  1. Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce . Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.


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