Homemade Fat Spaghetti with Rock Shrimp Scialatielli Ai Gamberetti

Ingredients

• 4 cups cake flour
• 2 eggs
• 1 cup milk
• 2 bunches fresh basil, blanched, shocked and finely chopped to yield 1/4 cup
• 1/4 cup freshly grated pecorino
• 2 tablespoons salt
• 6 tablespoons plus 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 medium zucchini, cut into 1/4-inch thick half moons, to yield 1 cup
• 1 teaspoon red chili flakes
• 1 cup dry white wine
• 1/2 cup Basic Tomato Sauce, recipe follows
• 1 pound rock shrimp
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

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