Recipe Details | Rick's Cooking School

Ingredients

• 1/2 teaspoon kosher salt, plus more as needed
• 3/4 pound large shrimp (340g), shelled and deveined, shells reserved
• Large pinch baking soda
• 6 tablespoons extra-virgin olive oil (90ml), divided
• 4 medium cloves garlic, thinly sliced
• 1 1/2 teaspoons dried oregano
• 1 to 2 teaspoons red chili flakes (see note)
• 2 tablespoons (30ml) brandy (optional)
• 1 (28-ounce; 795g) can whole peeled tomatoes and their juices, coarsely pureed or crushed by hand
• 1/2 cup bottled clam juice (120ml)
• 1 pound spaghetti (450g)
• 1/4 cup minced flat-leaf parsley leaves and tender stems (from 1 small bunch)