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To make the dressing, put the garlic, capers, anchovies and herbs in a small food processor and blend until finely chopped. Add 7 tbsp of the oil, the lemon juice and a little black pepper and blend briefly to combine. Bring a large saucepan of salted water to a boil and cook the spaghetti for about 10 minutes until just tender. Heat the remaining oil in a frying pan, add the shrimps and fry briefly on both sides until pink and cooked through. Lift out of the pan and keep warm. Add the tomatoes and shallot to the pan and cook, stirring for 2 minutes. Drain the pasta and return to the saucepan. Add the dressing, shrimps and tomatoes and mix well. Serve immediately.
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Convenient anchovy flavor — squeeze into sauces, dressings, butter
Italian pasta organized by shape — which sauce belongs with which pasta
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Korean anchovy stock powder — instant base for jjigae, guk, noodles
Grow poblanos to dry into ancho — mole, chili powder, adobo