1 pound spaghetti
1 tablespoon extra virgin olive oil
8 anchovy filets; oiled packed -- oil reserved
drain and chop filets 2 garlic cloves -- minced
29 ounces canned crushed tomatoes in puree
1/2 cup mediterranean black olives -- pit and chop
then measure 2 tablespoons bottled capers -- rinsed
and coarsely chopped if large 1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 pound medium shrimp -- peeled and deveined
1. Bring a large pot of slightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
2. While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Add the anchovy filets and stir until they dissolve into paste, about 1 minute.
3. Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer. Reduce heat to low and simmer for 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.
4. Drain the pasta and return to the pot. Add the shrimp sauce and mix well. Transfer to a warmed, large serving bowl. Serve immediately.
*Recipe from Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood by Rick Rogers, photographs by Jennifer Levy (Chronicle Books) reviewed by http://www.suntimes.com/output/cookbook/shrimp.html
Notes: This dish is a hearty meal in itself. The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.