1 pack Squid Ink Linguine by Morelli
3 cloves garlic
1 fresh chilli
1 lb cherry tomatoes
1 lb shrimp (peeled and deveined)
2 tbsp EVOO
Put a pot of water to boil. In a pan heat the EVOO, add the peeled garlic and the chopped chili. Once the garlic turns golden add the chopped tomatoes and cook for 10 minutes. Chop the shrimp to bite size pieces and add to the sauce. Once the water in the pot is boiling add two tablespoons of salt and the linguine pasta. Cook for suggested time mixing often. Add the drained pasta to the pan and mix well. Serve with fresh basil.