[ HAWAII'S KITCHEN ]

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25 garlic cloves
flavor spaghetti

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These dishes were prepared by Bob Longhi of Longhi's Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Spaghetti Putana

12 oil-packed anchovies
1/2 cup milk
1 teaspoon salt
1 pound dry spaghetti
1 (28 ounce) can whole tomatoes
25 whole garlic cloves, peeled
1/2 cup extra virgin olive oil
1 to 2 hot green or red chile peppers, chopped
18 Siciliano olives
18 black Greek olives
1/2 cup parsley, coarsely chopped
1/2 cup feta cheese, crumbled
Salt and freshly ground pepper, to taste

Place the anchovies in a bowl, cover with milk and soak.

Fill a large, stainless steel pot with water and bring to a boil. Add salt and a dash of olive oil, then drop in spaghetti. Cook until al dente.

Drain tomatoes, reserving the juice. Drain anchovies, rinse in cool water and chop.

In a saucepan over medium heat, sauté garlic cloves in olive oil for about 5 minutes. Add anchovies and cook 1 minute. Mix in hot peppers, cook 1 minute, then add olives. Add tomatoes, cutting each one in quarters to release juices. Sauté 5 minutes. Add reserve tomato juice and simmer a few minutes longer.

When the pasta is ready, scoop it directly from water into sauce. Add parsley and feta cheese; mix well. Remove from heat and season with salt and pepper.

Shrimp Longhi

1 pound large shrimp (about 12), rinsed, peeled, deveined
1/4 cup flour
3 tablespoons butter
1 tablespoon olive oil
1 cup white wine
2 tablespoons lemon juice
4-6 tablespoons cold butter, cut into chunks
1/2 tomato, cut into medium dice
1/4 cup chopped basil

>> Garlic Toast:
2 cloves garlic, minced
2 tablespoons butter
2 pieces crusty Italian French bread

Dredge shrimp in flour to lightly coat, shaking off excess.

Combine butter and olive oil in a sauté pan over medium heat. When butter is foamy, add shrimp pan and sauté 3 to 5 minutes, until cooked. Remove shrimp from pan and pour out excess butter.

Return pan to medium heat and deglaze with wine; reduce for 2 to 3 minutes, then add lemon juice. Reduce liquid by half (about 3 minutes). Stir in half the cold butter chunks until incorporated. Add more butter, 1 tablespoon at a time, until sauce is emulsified (sauce should just coat the back of a spoon). Add tomato and basil. Return shrimp to the pan for 30 seconds and toss.

To make toast: Preheat broiler. Sauté garlic in butter 2 to 3 minutes. Dip bread in garlic butter and place under the broiler until lightly browned.

To serve: Arrange garlic toast on a serving platter. Top with shrimp and sauce.

Nutritional information unavailable.

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