Chef Ricardo TognozziRistorante La BussolaCoral Gables, Florida
3 tablespoons olive oil
5 clones garlic, chopped
2 shallots, chopped
10 anchovy fillets
1 pound shrimp, peeled, deveined, and cut into big pieces
1 bunch fresh basil, chopped
1 bunch parsley, chopped
Pinch of peperoncino or dried hot red pepper flakes
6 red bell peppers, seeded and sliced
2 tablespoons capers, drained
2 tablespoons pitted black olives (preferably Greek Kalamata)
½ cup white wine
6 tomatoes, peeled, seeded, and finely chopped
Salt and freshly ground pepper to taste
2 pounds fresh linguine
In a large saucepan combine the olive oil, garlic, shallots, and anchovies over medium heat. Sauté until the garlic starts to brown, then add the shrimp, basil, parsley, peperoncino, bell peppers, capers, and olives. Sauté for 5 minutes, then add the white wine and cook until it evaporates. Add the tomatoes and cook until heated through. Season with salt and pepper.
Meanwhile, in a large pot, bring at least 4 quarters of water to a rolling boil. Add 1 tablespoon salt. Add the linguine, stirring to separate, and cook until al dente. Drain.
Transfer the pasta to a large bowl. Pour the sauce over the pasta and toss well.