What you need:
1 dozen Mediterranean red shrimp whole, raw, not cleaned.
3 cloves garlic
4 tablespoons extra virgin olive oil
1 tablespoon Italian butter
1 hot pepper without seeds (chopped)
1 handful fresh spinach
chopped fresh parsley
1 pound imported Italian pasta (linguine)
2 cups dry Italian white wine
Sea salt and fresh ground black pepper to taste
Boil a pot of salted water for the pasta, when water comes to rolling boil add pasta then immediately start with the sauce.
Simply heat olive oil (medium high heat) in large saucepan, when oil is hot add chopped garlic and cook for about 2 minutes add anchovy cook another 1-2 minutes, add white wine, a little salt and pepper as well as the hot pepper. Then add spinach, parsley, butter, and Mediterranean red shrimp, and cook until bright red and tender, not rubbery and stiff (about 3-4 minutes max). Inside of shrimp will be bright white and outside fire engine red. Pasta should be ready, drain carefully retaining about 2 cups of water from the pasta and combine with sauce and serve immediately with a big scoop of pasta, 2 or 3 shrimp and a little extra liquid for each dish.
We suggest pairing this coastal favorite with a regional wine from southern Italy, preferably a Falanghina, perhaps Terradora, these are typical fine summer white wines from the region of Campania; they typically are slightly citrusy with hints of pine and sea air. Falanghina will bring out the tenderness of the shrimp and will also counter the shrimps natural sweetness. Also a Falanghina will not interfere or overpower this understated, simple yet delicate and flavorful dish. Bon appetito!