Scampi

Serves 4

about 24 jumbo raw shrimp
one large bunch fresh parsley
3 garlic cloves
1 or 2 dried red chilies, or crushed red chili pepper
6 Tbsp extra virgin olive oil
2 tsp anchovy paste or 4 anchovy fillets, mashed
1 large can ( 24 ounces) crushed tomatoes
1/2 cup dry white wine
salt and freshly ground pepper

Shell the shrimp.
Chop the parsley, garlic and chili and saute gently in a skillet with the olive oil for about 1 minute. Mix in the anchovy paste and continue cooking gently for a further 30 seconds or so, stirring the whole time.
Add the shrimp and let them take up the flavors for a minute or 2 and then add the tomatoes. Turn everything over in the pan a couple of times, then stir in the wine. Cook at a higher heat for about 3 minutes. Season with salt and pepper. Serve immediately.