Ingredients

　　3 tablespoons EVOO (extra-virgin olive oil)

　　6 anchovies

　　6 garlic cloves, chopped

　　1 teaspoon crushed red pepper flakes

　　1 cup dry white wine

　　2 stems of fresh oregano, leaves stripped and finely chopped

　　A generous handful of fresh flat-leaf parsley leaves, finely chopped

　　3 tablespoons butter, cut into small pieces

　　1 quart chicken stock

　　1 pound linguine

　　2 1/2 pounds large shrimp, peeled and deveined

　　Zest and juice of 1 lemon

　　1 cup fresh basil leaves, about 20, torn

　　Salt and pepper

　　Crusty bread, torn into pieces

　　Heat the EVOO over medium heat in a large skillet. Add the anchovies, garlic, and pepper flakes to the pan and cook until the anchovies melt into the oil, a couple of minutes. Add the wine, oregano, and parsley to the pan and reduce the wine for 1 minute, then melt the butter into the sauce. Add the stock and 2 cups water to the pan and bring to a boil. Stir the pasta and shrimp into the pan and reduce the heat. Simmer for 7 to 8 minutes until the pasta is al dente and the shrimp are firm. Stir in the lemon zest and juice and the basil and season with salt and pepper to taste. Serve directly from the hot pan with fresh crusty bread.

　　Rachael Ray's Look + Cook