• 1 cup fresh bread crumbs

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons minced black Italian Gaeta olives
  • 2 tablespoons chopped oilpacked sun-dried tomatoes, 1tablespoon oil reserved
  • 1 tablespoon Modena balsamic vinegar
  • 2 tablespoons coarse salt
  • 1 pound premium Italian linguine
  • 1 pound small shrimp, peeled and deveined
  • ¾ cup dry white wine
  • 1 cup finely chopped ripe tomatoes
  • 2 tablespoons minced Italian parsley
  • ½ cup shredded pecorino cheese
  • Salt and pepper

Preheat the oven to 400°F.

On a baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper to taste. Bake for 12 minutes.

In a bowl, combine the olives, sun-dried tomatoes, balsamic vinegar, 1 tablespoon of the olive oil, and the reserved oil from the tomatoes. 

Start to cook the pasta 5 minutes before you start the sauce. In a large pot bring 6 quarts of water to a full boil. Add the 2 tablespoons of coarse salt. Gradually add the pasta and cook for 8 minutes, stirring frequently. Drain the pasta and return it to the pot.

In a large skillet, heat the remaining tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper to taste and add to the skillet. Cook over high heat about 2 minutes on each side.

Transfer the shrimp to a bowl and keep them warm. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to ¼ cup, about 3 minutes. Add any accumulated juices from the shrimp and remove the pan from the heat.

In a bowl toss the tomatoes with the parsley and season with salt and pepper to taste.

Add the wine sauce, the olive mixture, and the tomatoes to the pasta, season with salt and pepper again, and toss 3–4 times.

Arrange the shrimp on the pasta. Scatter the pecorino cheese and bread crumbs over the pasta. Divide evenly among 4 warmed plates.

Serves 4