1 lb. med. shrimp
Coarse salt
1 med. onion, chopped
1 clove garlic, minced
2 tbsp. olive oil
2 c. Italian plum tomatoes, chopped
1 tsp. thyme leaves
Freshly ground pepper to taste
1/2 tsp. hot pepper flakes
1 lb. asparagus
1 lb. spaghetti
2 tbsp. parsley

1. Peel shrimp, cover with salted water and soak 30 minutes.

2. In skillet, soften onion and garlic in olive oil. Add the tomatoes, thyme, pepper and pepper flakes and simmer, covered for 15 minutes. If sauce gets too thick, add little water.

3. Slice the asparagus on the bias into two inch pieces. Place in steamer and steam until bright green but al dente.

4. Cook spaghetti until al dente.