Pasta con Camerones a la Diabla

 This is a really good recipe that I created today from several ingredients and sauce making techniques that I learned in Italy and Culinary School.

Ingredients:
1 lb Pasta (Semolina Durham Wheat Pasta)
1 lb Camerones (Shrimp)
4-6 cloves of garlic
4-6 juicy tomatoes
pinch of saffron
crushed red chili pepper
basil
olive oil
salt and pepper to taste
rum or brandy (1-2 oz.)

Dirctions:
Make simple tomato sauce (same as recipe from the Mediterranean Lamb).  Start with 4-6 tomatoes, strike an x on the bottom of each, boil, drain, set aside.  In a large saute or frying pan heat up some oil with 2-3 cloves of crushed garlic and pinch of crushed red chili pepper.  Remove skins from tomatoes, cut into small cubes and place in the hot oil careful not to splash hot oil on you.  add some salt and pepper to taste, add some chopped fresh basil.  Cook the tomatoes down until semi thick and still chunky, keep warm and on low heat until ready for use.

Clean, devein and deshell the shrimp (keep the shells for stock)  and set clean shrimp on ice or in the fridge.  Making the stock: In a small pot boil 2-3 cups of water, add pinch of saffron and shells from shrimp.  Let simmer for 30 to 45 minutes and strain the shells, poach shrimp in the hot stock for 1-2 or max 3 minutes, (depends on size of shrimp and be careful not to overcook or the shrimp will be rubbery).  Remove the shrimp and set aside.  Keep the stock hot on the stove add a shot of rum or brandy and let it cook down.  In a small sautee pan heat some olive oil, 2-3 cloves of garlic crushed and crushed red chili pepper.  Heat until you smell the garlic and the remove from heat and set aside. 

In a large pot bring water to a boil for the pasta, once boiling add salt to the water, boil the pasta until al dente or cooked to your desired tenderness.  Drain the pasta and then in the same pot place the shrimp and heated olive oil with garlic and crushed red peppers, pour the hot stock over the shrimp and oil and add the pasta back to the pot and mix.  Pour the tomato sauce over the pasta mix and serve while still hot.  Garnish with Parmesean Cheese and very thinly sliced basil leaves.

Buon Appetito and enjoy.