Shrimp Fra Diavolo

With linguine

from Cook's Illustrated

Eventhough this dish has a surprising amount of pepper, garlic, wine, &c, it is well-balanced and not overly hot.

1 pound large shrimp, peeled and deveined (we used Trader Joe's frozen shrimp, which I defrosted under running water and dried)
1 teaspoon crushed red pepper flakes
6 tablespoons olive oil
1 1/2 tablespoons kosher salt
1/4 cup cognac or brandy
4 tablespoons minced or pressed garlic (we used 6 very large cloves, pressed--the Zyliss "Susi" garlic press is the best)
1/2 teaspoon sugar
1 28-ounce can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
1/4 cup minced fresh parsley leaves
3/4 pound linguine or spaghetti

Bring 4 quarts water to rolling boil.

White water is heating, heat 12-inch heavy bottomed skillet over high heat for 4 minutes.

Meanwhile, toss shimp, 1/2 teaspoon red pepper flakes, 2 tablespoons olive oil and 3/4 teaspoon salt in medium bowl.

Add shrimp to skillet, quickly spreading in a single layer. Cook without stirring until bottoms turn spotty brown (about 30 seconds). Remove from heat, add cognac, and let stand for 5 seconds. Wave a lit match over skillet until cognac ignites, return to heat and shake until flames subside. Transfer to a medium bowl and set aside.

Off heat, cool the now-empty skillet 2 minutes. Return to burner and reduce heat to low. Add 3 tablespoon olive oil and 3 tablespoons of garlic. Cook, stirring constantly, until garlic foams and is sticky and straw-colored. Add the remaining 1/2 teaspoon red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine. Increase heat to medium-high and simmer until thickened and fragrant, about 8 minutes. Stir in the reserved shrimp and accumulated juices, the remaining 1 tablespoon of garlic, and the parsely, and simmer until shrimp have heated through (about 1 minute). Off heat, stir in the remaining 1 tablespoon olive oil.

While sauce simmers, add linguine or spaghetti and remaining 1 tablesoon salt to boiling water, stir to separate pasta and cook until al dente. Reserve 1/3 cup pasta cooking water. When pasta is drained, return it to the now-empty pasta pot. Add about 1/2 cup of the sauce (without shrimp) and 2 to 3 tablespoon pasta cooking water. Toss to coat. Divid pasta among warm serving bowls, top with portion of sauce and shrimp.

Serves 3-4