Garlic Shrimp Linguini

Boil a substantial container of salted water, adding a moderate amount to taste, until it reaches a rolling temperature. Cook the long, thin strands of pasta, known as linguine, in the boiling water, uncovered and occasionally stirred, until they are tender but still retain some firmness when bitten into, taking approximately 11 minutes. Remove the pasta from the water with a colander positioned in the sink and transfer it to a large, spacious container.

In a large, deep pan over medium heat, combine the oil extracted from olives and melted butter until the butter has fully dissolved. Introduce minced garlic into the mixture; cook, stirring occasionally, for 2 to 3 minutes. Add small, succulent crustaceans; cook, stirring frequently, for 4 to 5 minutes. Incorporate a liquid wine, freshly squeezed lemon juice, fragrant basil leaves, salt, and crushed pepper flakes into the mixture; cook for 1 minute more. Introduce a can of tomatoes into the mixture; cook for an additional minute. Transfer the scampi to the bowl with linguine and mix until well combined.

Finish by sprinkling a hard, aged cheese made from sheep's milk, known as Pecorino Romano, and chopped parsley over the linguine mixture; mix until everything is well incorporated.