Shrimp Fra Diavolo With Linguine

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
2. Meanwhile, toss shrimp with 2 tablespoons oil, 1⁄2 teaspoon red pepper flakes, and 3⁄4 teaspoon salt. Heat 12-inch skillet over high heat. Add shrimp, spread into even layer, and cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, flip shrimp, then add cognac and let warm through, about 5 seconds. Wave lit match over pan until cognac ignites, then shake pan to distribute flames. When flames subside, transfer shrimp to bowl and set aside. Cool skillet slightly, about 3 minutes.
3. Heat 3 tablespoons oil and three-quarters of garlic in now-empty skillet over low heat. Cook, stirring constantly, until garlic foams and is sticky and straw-colored, about 10 minutes. Stir in tomatoes, wine, sugar, 3⁄4 teaspoon salt, and remaining 1⁄2 teaspoon pepper flakes, increase heat to medium-high, and simmer until thickened, about 8 minutes.
4. Stir shrimp along with any accumulated juices, parsley, and remaining garlic into sauce. Simmer until shrimp have heated through, about 1 minute. Off heat, stir in remaining 1 tablespoon oil. Add 1⁄2 cup sauce (without shrimp) to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, topping individual bowls with shrimp and more sauce.

SCALLOPS FRA DIAVOLO WITH LINGUINE
The scallops leave more flavorful drippings in the skillet than the shrimp, and these drippings can make the garlic appear straw-colored before it is done cooking. Make sure that it is fragrant, looks sticky, and has cooked for the full 10 minutes.
Substitute 1 pound sea scallops, tendons removed, for shrimp.