1 pound shrimp
1 pound spaghetti
6 tablespoons olive oil
4 cloves garlic — crushed
1 tablespoon shallot — minced
1 cherry pepper — seeded and chopped
salt and pepper 1 cup white wine
18 fresh basil leaf — quartered
2 tablespoons Italian parsley — minced
4 mint leaves — minced
1/2 cup boiling water — from spaghetti pot
While bringing a large pot of salted water to a boil, peel, devein and halve th e shrimp crosswise. Add spaghetti to the boiling water; stir occasionally.
Meanwhile, in a large pan, heat 4 tablespoons of the olive oil, stir in the gar lic and shallots, and saute until the shallots are translucent. Add the cherry pepper and shrimp, taking care not to crowd the shrimp lest they steam in thei r own juices Saute for two minutes, add the wine, salt and pepper to taste, an d boil 1 minute. Remove shrimp with a slotted spoon; set aside.
Add the remaining 2 tbs. of olive o8il, basil, parsley mint and boiling water. Bring to a vigorous boil for 5 minutes, reduce the heat, and return the shrimp to the pan for a few secones. Pour 3/4 of the sauce into a second pan; drain and stir the spaghetti into the second pan and toss over medium heat, mixing the sauce and pasta well. Sweve immediately, spooning on r emaining sauce. Mis-typed by Jane Rosenberg-Coombs and Bette Davis Eyes 10/15/96