Salt and pepper
1 pound tagliatelle or fettuccine pasta
1/4 cup extra virgin olive oil (EVOO)
3 flat fillets anchovies or 1 teaspoon anchovy paste
1 hot red or green chili pepper, finely chopped
4 cloves garlic, finely chopped
1/2 cup dry white wine or dry vermouth
1/2 cup chicken or fish stock
One can Italian tomatoes (28 ounces) in puree
1/2 teaspoon dried marjoram or oregano
3/4 pound large shrimp, deveined, tails discarded, halved lengthwise and rinsed and patted dry
Juice of 1/2 lemon
2 tablespoons butter
1/2 cup basil leaves (about 10-12), shredded or torn
A few sprigs of mint, finely chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving about 1/2 cup of the starchy cooking water.
While the pasta is working, in a large, deep skillet, heat the EVOO, four turns of the pan, over medium heat. Stir in the anchovies to melt. Stir in the chili pepper for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher. Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes.
Season the shrimp with salt and the lemon juice. In a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the pasta and reserved starchy cooking water and toss. Serve on a warm platter or in shallow bowls. Top with the basil and mint to cool things down!