3 tbsp extra-virgin olive oil
6 anchovies
6 cloves garlic, chopped
1 tsp crushed red pepper fl a k e s
2 stems oregano, leaves stripped and finely chopped
A generous handful flatleaf parsley, finely chopped
1 cup dry white wine
3 tbsp butter, cut into small pieces
1 quart chicken stock
2 cups water
2-1/2 lbs large shrimp, peeled and deveined
1 pound linguine 1 lemon
1 lemon
1 cup basil leaves, about 20, torn
Salt and freshly-ground black pepper
Crusty bread, torn into pieces
Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce.
Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.
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