Linguine with shrimp

Make the base sauce first so the shrimp do not turn hard later.

Saute a little garlic until lightly browned; add the datterino tomatoes.

Add a little fresh basil and a little water, which evaporates as the tomato cooks down; salt lightly.

Cook about ten minutes on a slow, medium flame until cooked down; set aside.

Saute garlic and a little seeded chili in olive oil, then remove the garlic.

Add the chopped shrimp, then the whole shrimp, and cook until rosy.

Add the tomato sauce, break the shrimp heads so their juices flavor it, and finish with chopped parsley until thickened; turn off the heat.

Boil the linguine in very salted water, stirring once it returns to the boil.

Lift out the large shrimp, drain the pasta and toss it in the sauce; return the shrimp on top.