Pasta with shrimp scampi

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 6 anchovies
• 6 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 2 sprigs of thyme, leaves picked and chopped
• A handful of fresh parsley, chopped
• 1 cup dry white wine
• 3 tbsp butter, cut into pieces
• 1 liter of chicken broth
• 2 tbsp of water
• 1.1 kg large shrimp, peeled and deveined
• 450 g linguine
• 1 lemon
• 1 cup torn basil leaves (about 20 pcs.)
• Bread with crust, torn into pieces

Preparation:

1. Heat the olive oil over medium heat. Add the anchovies, garlic, and red pepper to the pan and cook until the anchovies melt into the oil, a couple of minutes. Add the herbs and wine and cook for 1 minute, then melt the butter into the sauce.
2. Add broth and water to the pan and bring to a boil. Add the shrimp and pasta and reduce heat to medium.
3. Cook over low heat, uncovered, for 7-8 minutes, until the pasta is al dente and the shrimp are just cooked through. Add the zest and juice of 1 lemon and basil, and season with salt and pepper to taste. Serve straight from the pan with bread.