{"id":4756,"date":"2007-03-14T22:17:14","date_gmt":"2007-03-15T05:17:14","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4756"},"modified":"2010-05-17T22:17:33","modified_gmt":"2010-05-18T05:17:33","slug":"garlic-shrimp-and-pasta","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4756","title":{"rendered":"Garlic Shrimp and Pasta"},"content":{"rendered":"

2 T. (2 turns around the pan) extra-virgin olive oil <\/span><\/p>\n

4 to 6 cloves garlic, chopped <\/span><\/p>\n

1 tin flat anchovy fillets, drained <\/span><\/p>\n

1 \/2 tsp. Crushed red pepper flakes <\/span><\/p>\n

20 oil-cured black olives, cracked away from pit and coarsely chopped <\/span><\/p>\n

3 T. capers <\/span><\/p>\n

1 (32-oz.) can chunky style crushed tomatoes <\/span><\/p>\n

1 (14.5-oz.) can diced tomatoes, drained <\/span><\/p>\n

A few grinds black pepper <\/span><\/p>\n

1\/4 C. (a couple of handfuls) flat leaf parsley, chopped <\/span><\/p>\n

1 lb. spaghetti, cooked to al dente (with a bite) <\/span><\/p>\n

Crusty bread, for mopping <\/span><\/p>\n

Grated Parmigiano Reggiano or Romano, for passing, optional <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saut\u00c3\u00a9 mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

2 T. (2 turns around the pan) extra-virgin olive oil 4 to 6 cloves garlic, chopped 1 tin flat anchovy fillets, drained 1 \/2 tsp. Crushed red pepper flakes 20 oil-cured black olives, cracked away from pit and coarsely chopped 3 T. capers 1 (32-oz.) can chunky style crushed tomatoes 1 (14.5-oz.) can diced tomatoes, drained A few grinds black pepper 1\/4 C. (a couple of handfuls) flat leaf parsley, chopped 1 lb. spaghetti, cooked to al dente (with a…<\/p>\n

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