Mario Batali’s Shrimp from the Devil Priest — Gamberoni fra Diavolo

This “guido” red sauce restaurant dish has probably never been served anywhere in Italy, but I have tasted thousands of versions in Little Italy's all across the United States. Usually it is served with the option of linguine, fettucine, bucatini, or capellini, but I like it as a main course, after a light antipasto and a plate of spaghetti with bottarga. Italians serve most of their shellfish head and shell on, but you could use peeled shrimp here as well.

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