Spaghetti di Mare

Description:
Davide Bellegotti taught me how to cook this delicious yet very quick and easy Italian pasta. I've served this to my wife and friends and they just love it. The term "Di Mare - of the Sea" was Davide's idea. He's a meticulous cook and has been dreaming for sometime now to open his all Italian Restaurant in Jakarta.

Ingredients:
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For the Shrimp
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1 ounce of small shrimp, peeled and de-veined
1 ounce of canned tomato paste (not tomato ketchup no :D)
1 small lemon, juice of
1/4 cup chopped parsley
1/4 paprika dicey chopped
4 cloves garlic, peeled and crushed
1/2 teaspoon of salt
2 tablespoons of olive oil

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For the Spaghetti
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2 ounces spaghetti (I usually just grab a handful of it)
1/4 cup olive oil
3-4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup parsley, finely chopped
1 tablespoon of rough salt

Directions:

• Cook pasta in large pot of boiling, salted water until al dente (soft and tender when you try to bite it - just about 7-8 minutes). Depends on the number, I usually use number 5 which is rather big or number 11 for the smaller ones.


• While pasta cooks, toss shrimp with lemon juice, parsley, olive oil and a pinch of salt onto a small dish.


• Heat the olive oil on a large skillet over medium heat, first add the garlic and fry until it smells really good. Add shrimp and spices and cook about 2 minutes or until it is pink-ish and slightly firm.


• Lower the heat to medium low, add the 1/4 cup of olive oil and put the tomato paste slowly to the skillet.


• Drain pasta and toss it in large bowl with garlic and olive oil mixture. If you don't like too much garlic just reduce the number of crushed cloves you add into in this step.


• Divide the spaghetti into 3 plates and sprinkle with fresh parsley, and top with the cooked shrimp.