Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)

• 6 anchovies

• 6 cloves garlic, chopped

• 1 teaspoon crushed red pepper flakes

• 2 stems oregano, leaves stripped and finely chopped

• A generous handful flat leaf parsley, finely chopped

• 1 cup dry white wine

• 3 tablespoons butter, cut into small pieces

• 1 quart chicken stock

• 2 cups water

• 2 1/2 pounds large shrimp, peeled and deveined

• 1 pound linguini

• 1 lemon

• 1 cup basil leaves, about 20, torn

• Salt and freshly ground black pepper

• Crusty bread, torn into pieces

Directions

Heat the EVOO over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7-8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.