Spaghetti ai Gamberi (Spaghetti with Garlic Shrimp), Toscanini, Harmony Hall

400 grams spaghetti
24 medium size shrimp
2 cloves of garlic
2 cups of tomato sauce (made with plum tomatoes, extra virgin olive oil and garlic)
2 tablespoons extra virgin olive oil
Chopped parsley
Salt and pepper
Scotch bonnet to taste

Sauté garlic in oil until golden, add the shrimp and sauté for a further 3 minutes with the scotch bonnet, salt and pepper. Add the tomato sauce and simmer for a further 2 minutes. Cook the pasta al dente in a large pot of boiling salted water, strain and sauté' with sauce in pan; add the parsley and serve immediately.

Yields four servings.