2 quarts of water to boil. Plunge shrimp in
boiling water and cook until they change color.
Reserve a cup of the cooking water. Peel and
6 quarts salted water on to boil to cook the
pasta. In a pan large enough to hold the shrimp
and the pasta, saute the onion and garlic on
medium heat until golden. Add the shrimp, stir;
add the tomatoes, stir; Add 1/4 to 1/2 cup of
the reserved cooking water, or white wine, or
fish broth. Add salt and pepper to taste and
simmer for 15 minutes.
the sauce is simmering, about 10 minutes before
it has finished, put the pasta in the boiling
pasta water, stirring occasionally to make sure
that the pasta is completely covered and does
not stick together.
the pasta is 'al dente' take out a strand with
a fork and bite it, it should be resistant but
not crunchy - drain. Do not rinse. Add the pasta
to sauce in pan, and stir well, coating the
into a warmed serving bowl and garnish with
parsley and Parmesan cheese.