You can basically use any seafood, but Gulf shrimp are cheap.
Bring an 8 quart stock pot to a boil:
- 4 quarts water
- 1 tablespoon kosher salt
Cook until al dente:
- 160 grams linguine, capellini, or spaghetti
Drain, reserving 1/4 cup cooking liquid, and set aside.
Without taking them out of the can, drain well, and gently pulse with an immerson blender until there are no large chunks of tomato remaining:
- 14.5 ounce can whole peeled tomatoes, drained
In a small bowl, season lightly:
- 12 ounces shrimp, peeled & deveined
- Kosher salt
Meanwhile, in the same stock pot used for pasta, cook garlic over medium heat until fragrant (~30 seconds):
- 5 teaspoons extra virgin olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
Add and saute until just turning opaque, flipping once:
- Shrimp
Remove shrimp and set aside.
Add, bring to a simmer, and cook until slightly thickened (~15 minutes):
- Tomatoes
- 4 ounces clam juice
Remove from heat, and add:
- Shrimp
- Pasta
- 2 tablespoons chopped fresh basil
- Kosher salt & freshly ground black pepper to taste
Adjust consistency with reserved pasta cooking liquid as needed.
Garnish with:
- Grated Parmesan