Jamie Oliver Shrimp Chili Saffron Cinnamon Linguini

Garlic bread crumbs "pangrattato" are ideal for serving with this pasta.

Ingredients

• 400 g linguine
• 400 g raw large shrimps
• 4 anchovy fillets in oil
• 1 tbsp. l. anchovy oils
• 400 g chopped tomatoes in their own juice
• 1 small red chili
• 2-3 cloves of garlic
• juice of half a lemon
• a pinch of saffron strands
• pinch of cinnamon
• salt, freshly ground black pepper
• some grated Parmesan for serving

Directions

1. Peel the shrimp from the shell, salt and pepper. Boil the linguini in a large amount of boiling salted water according to the instructions on the package, without boiling for 1 minute.
2. Crush the garlic, peel and chop. Chop the chili separately, with or without seeds, if you want to reduce the spiciness.
3. Heat oil in a frying pan, add chili and anchovies, heat over medium heat for 20-30 sec. Add saffron and shrimp and cook for 1 minute.
4. Sprinkle the garlic over the shrimp and cook for another 2 minutes. Sprinkle with cinnamon. Add the tomatoes along with the liquid and lemon juice. Bring to a boil, cook 30 sec.
5. Discard the linguini in a colander, place in a skillet and simmer for 1 minute. Serve sprinkled with Parmesan cheese.