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INGREDIENTS Serves 4 1 pound spaghetti 3 tablespoons olive oil 1 pound shrimp, peeled and deveined 2 teaspoons salt 1 ½ teaspoon red pepper flakes 1 small yellow onion 8 cloves garlic, finely chopped (about 3 tablespoons) 42 ounces canned diced tomatoes, drained of excess water 1 teaspoon sugar 1 teaspoon oregano 1 cup dry white wine 1/3 cup fresh parsley, chopped PREPARATION 1. In a large pot or dutch oven, bring 4 quarts of salted water to a boil over medium-high heat. 2. Add spaghetti, cookin

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