SPICY SHRIMP PASTA WITH BLACK OLIVES AND CAPERS

LEFT CLOCKWISE FROM TOP RIGHT, sliced garlic, chopped onion,
sliced black olives, chopped capers, basil; RIGHT, shelled and deveined shrimp

Remove the shell and devein shrimp. Set aside. Heat a large skillet and add approximately 1/2 cup olive oil. Add 1 small onion chopped and 6 large cloves of garlic thinly sliced. Heat over a medium flame until soft. Add 1/2 tsp chili flakes (heat intensity is up to you; add as little or as much as you want). Heat till fragrant and add 2 tbsp tomato paste. Saute for a few seconds and add 1/4 cup roughly chopped capers and 1/3 cup sliced black olives. Drop in shrimp and cook until pink. Flambe with 1/3 cup brandy. Season with salt and pepper. In the meantime, cook spaghetti according to package instructions. Once cooked, add to pasta sauce and toss together. Add pasta water if needed to moisten. Season with salt and pepper. Add a handful of chiffonade basil. Finish with the juice of 1 lemon and a splash of extra virgin olive oil. Serve immediately.