Source: Chef Vittorio Renda - Buca di Beppo Restaurant

3 ounces olive oil
1 pound fresh shrimp
2 1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2 1/2 ounces lemon juice
8 ounces tomatoes, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta

Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. finely chop fresh sage. Half the pitted black olives and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.

Heat olive oil in saut?pan, add shrimp and saut?for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper. Cook until the shrimp are just cooked through, remove pan from heat and add the room temperature butter. In a large saut?pan, place the room temperature butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in saut?pan and toss well to incorporate all ingredients thoroughly. toss with Romano cheese and place on a large platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to delighted guests.