Shrimp and Garlic Spaghetti


INGREDIENTS
one pound shrimp
half pound spaghetti
olive oil
one fuckeloade of diced garlic
2/3 cup dry white wine
salt
Vietnamese-style red chili in oil, with anchovy flavor
chopped sage
parmigiano reggiano

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Sautee the shrimp in olive oil, starting on one side.

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Turn them once, and when they are just barely done, remove and reserve.

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Throw in the garlic and sautee. When it is starting to turn golden, throw in a nice dollop of chili.

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Continue to sautee until the garlic is nice and golden.

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Deglaze with the white wine and throw the pasta in boiling salty water.

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After a few minutes, throw in some sage.

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Sauce is done.

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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.

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When it’s just about done, add the shrimp and continue to cook until they are hot.

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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.

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