one pound shrimp
half pound spaghetti
one fuckeloade of diced garlic
2/3 cup dry white wine
Vietnamese-style red chili in oil, with anchovy flavor
Sautee the shrimp in olive oil, starting on one side.
Turn them once, and when they are just barely done, remove and reserve.
Throw in the garlic and sautee. When it is starting to turn golden, throw in a nice dollop of chili.
Continue to sautee until the garlic is nice and golden.
Deglaze with the white wine and throw the pasta in boiling salty water.
After a few minutes, throw in some sage.
Sauce is done.
Add about one cup of the pasta water to the sauce, throw in the drained pasta that is still not quite molto al dente, and finish on medium-high for a few minutes.
When it’s just about done, add the shrimp and continue to cook until they are hot.
Use tongs to serve the pasta, then arrange the shrimp, and finally top with the remaining sauce in the pan. Garnish with sage and reggiano.