Preparation / Directions:
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).
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