*  Exported from  MasterCook  Buster  *

             Spaghetti With Shrimp In Spicy Sicilian Sauce

Recipe By     : SIMPLY SHRIMP by Rick Rogers
Serving Size  : 6    Preparation Time :
Categories    : Fish-Shells                      Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

8/30/98 [email protected]
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