INGREDIENTS

• •       200g Fettuccini  

  •       1 Hanaa Chopped Tomatoes

  •       1/4 kg Shrimps, shells on, back cleaned

  •       4 Garlic cloves, minced

  •       2 anchovy fillets, chopped

  •       1/2 ts chili flakes

  •       Salt & Black pepper

  •       4 tbs Olive oil

  •       Parsley to garnish

   

PREPARATION

1. Pour 2 tbs of the olive oil with 2 garlic cloves in a sure pan over a low heat and stir the garlic until it turns into a pale gold color then add the anchovies and stir for 30 seconds.
2. Add Hanaa chopped tomatoes, salt, and back pepper and let it simmer over gentle heat for 20 mins until the sauce thickens.
3. Cook the pasta in 1 liter of salted water until al dente, on a different none stick pan pour in the remaining olive oil and garlic, then add the shrimps and cook over medium heat for 2 mins of each side after seasoning with salt & black pepper.
4. Wipe the pan with kitchen napkin and pour the tomato sauce, add the cooked pasta, and shrimps and stir.
5. Garnish with fresh parsley and serve.