Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          poultry/meat stock -- (see recipe) or
                        a mixture of canned chicken or beef broth
   1 1/2  pounds        jumbo shrimp -- shelled and
                        -- deveined
     2/3  cup           dry white wine
   6      tablespoons   extra-virgin olive oil
   2      large   clov  garlic -- lightly crushed
   1      medium        onion -- minced
     1/4  cup           Italian parsley -- minced
   1      sprig         fresh rosemary -- (1/2 tsp. dried)
   2                    fresh sage leaves -- (or 2 dried sage
                        -- leaves)
   1      teaspoon      fresh marjoram leaves -- (or 1/4 tsp. dried)
   6      quarts        salted water
   1      pound         imported spaghetti
                        generous pinch of red pepper flakes
   4      medium        vine ripened tomatoes -- seeded and chopped
                        OR 6 canned plum tomatoes -- crushed with juice
  30                    Italian oil-cured black olives -- pitted and chopped
                        generous amount ground black pepper
     1/2                lemon -- juice o, up to 1
                        salt to taste

Preparation:

METHOD Working Ahead: The sauce can be made early in the day to the point of cooking the shrimps. Cover and refrigerate until 20 minutes before serving. Cook the spaghetti and shrimps at the last moment, and serve. Making the Sauce: Combine the stock, shrimp shells and wine in a saucepan. Boil, uncovered, 10 to 15 minutes, or until reduced to about 1 cup. Strain, cover, and chill until needed. Heat the oil in a 12-inch heavy sauté` pan over medium heat. Cook the garlic, rubbing the cloves over the bottom of the pan with a wooden spatula, until they begin to color. Discard the garlic. Turn the heat up to medium-high to high, and quickly cook the onion, parsley and herbs 5 minutes, or until the onion is pale gold. Remove the pan from the heat, and discard the rosemary and sage. Cover and set aside. Cooking the Pasta and Shrimp: Slip a serving bowl and shallow soup dishes into a warm oven to heat. Bring the salted water to a boil. Drop in the spaghetti, let it soften a few moments, and then stir to separate the strands. Cook at a vigorous boil, stirring frequently, 7 to 8 minutes, or until tender but still firm to the bite. Drain in a colander. As soon as the pasta is in the colander, place the sauté pan over medium-high heat. Add the shrimps and red pepper flakes and toss quickly until the shrimps begin to turn pink, about 30 seconds. Add the reserved shrimp stock, and cook 30 seconds. Add the tomatoes, olives, and black pepper, and cook over high heat another 30 seconds. Watch the shrimps carefully, they should be tender and succulent, not rubbery. If you have any doubt, stop the cooking by quickly adding the pasta. Turn the heat down to medium. Add the drained hot pasta to the skillet, and toss with lemon juice to taste. Add salt as needed. Turn the pasta into the warmed bowl, and serve in heated soup dishes. (Cheese is not used with seafood sauced).