1 pound tagliatelle or fettuccine pasta ( I used farfalle)
1/4 cup extra virgin olive oil
3 flat fillets anchovies or 1 teaspoon anchovy paste
1 hot red or green chili pepper, finely chopped ( I used crushed red pepper)
4 cloves garlic, finely chopped
1/2 cup dry white wine or dry vermouth ( I used a Reisling)
1/2 cup chicken or fish stock ( I used vegetable stock)
One can Italian tomatoes (28 ounces) in puree ( I used 2 cans crushed)
1/2 teaspoon dried marjoram or oregano ( I used fresh oregano 2 T )
3/4 pound large shrimp, deveined, tails discarded, halved lengthwise and rinsed and patted dry
Juice of 1/2 lemon
2 tablespoons butter
1/2 cup basil leaves (about 10-12), shredded or torn
A few sprigs mint, finely chopped ( I did not use)
PreparationBring 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, four turns of the pan, over medium heat. Stir in the anchovies to melt. Stir in the chili pepper 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!