Delicious Spaghetti with Shrimp in Sicilian Sauce
This dish is a hearty meal 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.
olive oil, extra-virgin
oiled packed , oil reserved drain, chop filets
tomatoes, canned, crushed
mediterranean, pit and chop
bottled, rinsed, coarsely chopped if large
red pepper flakes
medium, peeled and deveined
Bring a large pot of slightly salted water to a boil over high heat.
Add the spaghetti and cook, stirring occasionally, until barely tender.
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.
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.
Drain the pasta and return to the pot.
Add the shrimp sauce and mix well.
Transfer to a warmed, large serving bowl.