1/4 cup extra-virgin olive oil
2 pints vine-ripened cherry tomatoes, halved
4 large garlic cloves, minced
1 bunch scallions, finely chopped
Flaked sea salt and freshly ground pepper
1 lb. medium (16/20) shrimp, headed and shells on
1 lb. dried linguine
1/2 cup finely chopped fresh basil leaves
11/2 cups ricotta salata (about 6 oz.)
Pour olive oil in a sauté pan over medium heat. Add tomatoes, garlic, and scallions; stir to combine; and cook for five minutes. Season to taste with salt and pepper. Remove from heat, cover, and let rest at room temperature for one hour, stirring occasionally.
Shell the shrimp, leaving tails on. Bring a large saucepan of salted water to a boil, add shrimp, and cook until cooked through, about one minute. Drain well.
In an eight-quart pot, bring six quarts salted water to a rolling boil and cook linguine until al dente. Reserve 1/3 cup of the pasta water and drain pasta. Add pasta to the sauce and toss well, adding enough pasta water to reach desired consistency. Garnish with the fresh basil and grated ricotta salata. Serve with rustic bread.