Spaghetti With Shrimp And Asparagus

• 1 pound shrimp, medium size
• Coarse salt
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 cups canned Italian plum tomatoes, chopped
• 1 teaspoon fresh thyme leaves
• Freshly ground pepper to taste
• 1/2 teaspoon hot pepper flakes
• 1 pound asparagus
• 1 pound spaghetti
• 2 tablespoons chopped Italian parsley

1. Peel the shrimp, cover them with heavily salted cold water and soak for at least 30 minutes.
2. In a skillet, soften the onion and the garlic in the olive oil.
3. Add the tomatoes, thyme, pepper and pepper flakes and simmer gently, covered, for 15 minutes.
4. If the sauce gets too thick, add a little water.
5. Slice the asparagus on the bias into two-inch pieces.
6. Place in a steamer and steam until bright green but al dente.
7. Meanwhile, bring six quarts salted water to boil and cook the spaghetti until al dente.
8. When the spaghetti is nearly done, drain and rinse the shrimp.
9. Add them to the sauce and cook for two minutes.
10. Add the asparagus and cook a further one minute.
11. Drain the spaghetti and place in a heated serving bowl.
12. Top with the sauce and the parsley and serve.

shrimp, salt, onion, clove garlic, olive oil, italian plum tomatoes, thyme, freshly ground pepper, hot pepper, asparagus, spaghetti, italian parsley

Taken from cooking.nytimes.com/recipes/8957 (may not work)