Ingredients

• 1 pound spaghetti or spaghetti rigati (pictured)
• 1 cup sundried tomatoes in olive oil
• 2 tablespoons oil from the sun dried tomato jar
• 1 1/2 cups basil leaves
• 3 tablespoons extra virgin olive oil
• 1 to 2 garlic cloves
• 1/2 teaspoon sugar
• Zest 1 lemon
• Juice 1/2 lemon
• 1/2 cup grated Parmesan, divided
• 1 1/2 cups baguette crumbs
• 2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• Salt
• Note
• To make baguette crumbs, take the left over stale ends of baguettes, tear them up, and whiz in the food processor until they are in a rubble. Put in a plastic bag, and keep in the freezer.
• 12 jumbo shrimp
• 1 to 2 tablespoons olive oil

Procedure

1. Bring a large pot of water to a boil, and salt it.
2. Cook the pasta until al dente. Drain, but reserve at least 1 cup of pasta water.
3. While the pasta is cooking, combine all ingredients but the Parmesan and spaghetti in a food processor, and blend until smooth like a pesto.
4. While the pasta continues to cook, make the herbes de Provence crumbs and the shrimp (recipes follow). Both are optional. The traditional presentation is just spaghetti pistou.
5. Toss the spaghetti with the shrimp and the red pistou. Moisten with reserved pasta water as needed. Top with the herbed crumbs.

Herbes de Provences Crumbs

1. Heat the oil on medium heat in a nonstick skillet. Add the baguette crumbs, herbes de Provence, and salt. Toast until dry and crisp, stirring often.

Seared Shrimp

1. Heat the olive oil in a sauté pan over medium-high heat. Cook the shrimp 2 minutes per side.