Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine - cooking recipe

Ingredients

3/4 lb fettuccine (whole wheat)
1 garlic clove (crushed)
3 tablespoons olive oil
1 lb shrimp (medium, shelled,deveined-about 25)
2 tablespoons cognac
1 1/2 cups canned tomatoes (diced with juice)
1/3 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)

Preparation

In a 5 quart kettle, bring 4 qts. salted water to a boil.
In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.
Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.
Add pasta to boiling water, cook until al dente about 7-9 min, drain.
Add pasta and herbs to shrimp mixture and heat through, tossing to coat.
Divide pasta among 4 plates and garnish with fresh basil sprigs.