Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)

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Bmore Cooks

My wife and I aspire to be awesome cooks, but the takeout menu is never far away...

½ teaspoon kosher salt, plus more as needed

¾ pound large shrimp ( 340 g), shelled and deveined, shells reserved

Large pinch baking soda

6 tablespoons extra-virgin olive oil (90ml), divided

4 medium cloves garlic, thinly sliced

1 ½ teaspoons dried oregano

1 to 2 teaspoons red chile flakes (see note)

2 tablespoons (30ml) brandy (optional)

1 (28-ounce; 795 g) can whole peeled tomatoes and their juices, coarsely pureed or crushed by hand

½ cup bottled clam juice ( 120 ml)

1 pound spaghetti ( 450 g)

¼ cup minced flat-leaf parsley leaves and tender stems (from 1 small bunch)

Note: Ingredients may have been altered from the original.

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