Stewed shrimp 2

07748 CANNOCCHIE SAUCE INGREDIENTS for 4 PERSONS 800 g cannocchie, 20 g of extra virgin olive oil, 2 cloves of garlic, 1/2 can of tomato sauce with olives, salt and pepper. Wash the cannocchie PROCEEDING under running water and dry. With scissors cut along the back shell. Heat the oil in a large skillet over high heat and fry the crushed garlic, then discard them and place the cannocchie into the pan with the belly under. Cook 2 or 3?, then wet with wine. When it has evaporated, add the sauce, add salt and pepper and simmer for a few minutes. Serve well-heated with toasted bread or polenta slices in the oven.