Shrimp Fra Diavolo Spaghetti With Spicy Tomato Sauce Recipe
Ingredients
- 1/2 teaspoon kosher salt, plus more as needed
- 3/4 pound large shrimp (340g), shelled and deveined, shells reserved
- Large pinch baking soda
- 6 tablespoons extra-virgin olive oil (90ml), divided
- 4 medium cloves garlic, thinly sliced
- 1 1/2 teaspoons dried oregano
- 1 to 2 teaspoons red chili flakes (see note)
- 2 tablespoons (30ml) brandy (optional)
- 1 (28-ounce; 795g) can whole peeled tomatoes and their juices, coarsely pureed or crushed by hand
- 1/2 cup bottled clam juice (120ml)
- 1 pound spaghetti (450g)
- 1/4 cup minced flat-leaf parsley leaves and tender stems (from 1 small bunch)
Instructions
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