- Salt and pepper
- 1 pound tagliatelle or fettuccine pasta
- 1/4 cup extra-virgin olive oil (EVOO)
- 3 flat fillets anchovies or 1 teaspoon anchovy paste
- 1 hot red or green chile, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine or dry vermouth
- 1/2 cup chicken or fish stock
- 1 28 ounce can italian tomatoes in puree
- 1/2 teaspoon dried marjoram or oregano
- 3/4 pound large shrimp--deveined, tails discarded, halved lengthwise, rinsed and patted dry
- Juice of 1/2 lemon
- 2 tablespoons butter
- 1/2 cup (about 10 to 12) basil leaves, shredded or torn
- A few sprigs mint, finely chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Stir in the anchovies to melt. Stir in the chile for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher. Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes.
Season the shrimp with salt and the lemon juice. In a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the pasta and reserved pasta cooking water and toss. Serve on a warm platter or in shallow bowls. Top with the basil and mint to cool things down!