lb chitarra cut spaghetti (or thick spaghetti)
lb fresh shrimp peeled & deveined
tbsp tomato paste
cup freshly sliced basil
cup white wine
tsp crushed chile flakes
Sauté some garlic with a teaspoon of crushed chile (if you want) in olive oil. Let it simmer but not burn - the point is just to infuse the flavor into the oil. Once the garlic has cooked just long enough, toss in the tomato paste. Stir together and cook until the tomato paste takes on a somewhat rusty color. When the tomato paste has cooked a bit, add in the shrimp. Toss it together and let it cook slightly - although not entirely since it will continue cooking throughout and you don't want it to overcook. Then, when the shrimp is a little pink, add in about a half cup of white wine. Stir together and bring to a boil, then remove from heat. Cook your pasta until a minute shy of package directions. If you're using fresh pasta, it will take just two minutes. Once it's done, transfer it to the pan with the shrimp using tongs. Add in some cooking water to the shrimp pan, bring to high, and toss everything together, letting the spaghetti finish it's cooking and absorb all the flavor. Season with salt and pepper to taste. Add more water if it needs it, and cook until the pasta reaches your desired consistency. Then add the sliced basil, toss, and serve!