Coarsely chop the shallots. Pull butter to soften. Cook the angel
hair al dente and lightly oil. Finely chop fresh sage.
pitted black olives and portion to 3 ounces cut ricotta salata in
1/4 inch cubes and portion to 1 1/2 ounces.
Heat olive oil in sauté pan, add shrimp and sauté for approximately
30 seconds. Add the garlic and shallots for 30 seconds.
wine, lemon juice, fresh chopped tomatoes, black olives, salt and
crushed red pepper. Cook until the shrimp are just cooked through,
remove pan from heat and add the room temperature butter.
In a large sauté pan, place the room temperature butter, crushed
red pepper, salt, finely chopped sage and chopped garlic.
heated pasta in sauté pan and toss well to incorporate all ingredients
thoroughly. toss with Romano cheese and place on a large platter.
Top with shrimp sauce, garnish with cubed ricotta salt and serve
to delighted guests.
Source: Chef Vittorio Renda - Buca di Beppo Restaurant