- 1 pound spaghetti
- 1 pound shrimp, peeled and tails left on
- 2 teaspoons Old Bay seasoning
- 1 teaspoon grated lemon peel
- 1/4 cup extra-virgin olive oil (EVOO)
- 6 canned anchovy fillets
- 4 large cloves garlic, finely chopped or grated
- 1 teaspoon crushed red pepper
- 2 pints grape tomatoes
- 1/2 cup oil-cured olives, chopped
- 3 tablespoons brined capers
- 1/3 cup dry vermouth
- 1/2 cup fresh basil leaves, torn or shredded
- 1/2 cup flat-leaf parsley leaves, chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
While the pasta is working, in a bowl, toss the shrimp with the Old Bay and lemon peel.
In a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.
In a medium skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.