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Shrimp -- I like to saute the shrimp first and set aside.
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That way you are only using one pan for easier clean up.
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In a large sauce pan -- we will be adding the pasta back into this pan along with the shrimp and sauce, so make sure it is big enough.
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Heat up the olive oil and red pepper flakes on medium high heat and saute until they just start to turn pink.
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These will go back in the sauce right at the end so you do NOT want to over cook.
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As soon as I see a little pink I remove them to a plate.
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You don't want them all curled and pink.
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That would be too done.
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No need to cover, they will reheat back in the pan.
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They will only take 1-2 minutes is all.
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Sauce -- Now in the same pan, add the remaining olive oil and bring to medium heat.
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Add the garlic, shallots and anchovy and cook a couple of minutes until they slightly soften.
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Don't worry -- If you are not an anchovy fan once they cook up and get brown, they get almost sweet in flavor (this is also true of the anchovy paste).
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Much different than anchovies NOT cooked - they really add a nice flavor.
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Then stir in the tomatoes and cook another minute or two, just to get them started on medium high heat.
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Reduce to medium heat, add in the dried oregano, white wine, and a little salt and pepper and cook about 15-20 minutes until the tomatoes start to break apart.
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Add in the parsley and basil and bring the heat up to medium high.
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By now the wine has cooked off a bit and the tomatoes should have made their own fresh sauce.
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Pasta -- Remember fresh pasta takes a lot less time to cook.
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Bring a pot a salted water to a boil and cook according to directions.
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After the pasta is done, drain and set to the side.
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You will be adding this to the sauce in just a minute.
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NOTE: I always reserve a little pasta water in case you want to thin out the sauce a bit.
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Reserve 1 cup.
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Shrimp -- Right before the pasta is done, add the shrimp back into the sauce and let it finish cooking and reheating.
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It will only take a minute or two as you finish the pasta.
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Finishing -- Add the pasta to the sauce and shrimp and toss well.
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The pasta should soak up all the juice.
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If you like it a bit thinner, just add a little of the pasta water you reserved.
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Toss well and put in a large serving bowl.
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I like to finish it by drizzling a little olive oil over the top, some grated parmesan and fresh parsley.
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Now that is my version of spaghetti with a twist.
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Please give it a try.
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Serve this with a classic caesar salad and a toasted baguette and it doesn't get any better.
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ENJOY!
