5 1/2 oz spaghetti

1 fresh chilli

1 tsp oregano

3 garlic cloves, minced

6-8 anchovies

6-8 med size shrimp

2 tbsp capers

1/3 cup black olives

1 handful fresh parsley

1 1/2 cups tomato puree

Olive oil


1.Boil a large pot of water. Add salt, should taste like sea water
2.Pit olives. Slice in half lengthwise. Keep aside
3.Remove the stalk from the chilI, slice in half , scrape out the seeds. Keep aside
4.Chop parsley. Keep aside
5.Add spaghetti to water. Cook al dente
6.Add a generous amount olive oil to frying pan on high heat.
  1. Add olives
  2. Add capers
  3. Add chili
  4. Add oregano
  5. Add garlic, peeled and minced
  6. Add anchovies, using wooden spoon crush them in pan top break apart
13.Still on high heat , push all ingredients to back of pan and add shrimp to front. Leave them to brown approx. 30 seconds and flip them over and cook another 30 seconds. Add additional olive oil if too dry. Toss well to mix with the other ingredients.
  1. Add puree and mix well
  2. Add drained spaghetti to frying pan
16.Add parsley and gently mix well . Top with grated cheese. Best to have sauce ready first than the spaghetti.