Ingredients
Salt
1 pound spaghetti
1 pound shrimp, peeled and tails left on
2 teaspoons Old Bay seasoning
1 teaspoon grated lemon peel
1/4 cup extra virgin olive oil (EVOO)
6 canned anchovy fillets
4 large cloves garlic, finely chopped or grated
1 teaspoon crushed red pepper
2 pints grape tomatoes
1/2 cup oil-cured olives, chopped
3 tablespoons brined capers
1/3 cup dry vermouth
1/2 cup fresh basil leaves, torn or shredded
1/2 cup flat leaf parsley leaves, chopped
Directions
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water. While the pasta is working, in a bowl, toss the shrimp with the Old Bay and lemon peel. In a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes. In a medium skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute. In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.
