Black Spaghetti with Rock Shrimp and Chorizo

Mario Batali on The Chew presented this recipe and we loved it --for whatever reason I could not find Rock Shrimp as several stores so just used 21-25 count shrimp cut in half. Also my other party foul was I did not have fresh chorizo on hand but only hard spicy chorizo so used that and cubed it on small pieces. I didn't realize when we plated and had consumed it all that the black pasta was not very visible! sorry --you can substitute certainly with plain pasta. don't skimp and not garnish with the green onions that add a great texture and flavor.

• 1 pound black spaghetti
• 2 tablespoons extra-virgin olive oil
• 1/2 cup ground, fresh chorizo
• 2 tablespoons jalapenos (chopped)
• 1 red onion (thinly sliced)
• 4 cloves garlic (sliced)
• 1/2 cup dry white wine
• 1 pound rock shrimp
• 1 pinch red pepper flakes
• 1/4 cup scallions (sliced on a bias)

• Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
• Heat oil in a 12 to 14 inch sauté pan. Add the chorizo and cook until well browned (about 8 minutes). Break up the sausage as it cooks with a wooden spoon or a potato masher. Add the jalapeños, red onion, and garlic, and sauté for 3 minutes or so. Add the white wine and continue cooking about 30 seconds. Add the shrimp and chili flakes and cook, stirring, until just cooked (about 2 minutes).
• Meanwhile, boil spaghetti in the boiling water until tender yet al dente.  Drain pasta and add to the skillet, along with a small ladle-full of pasta water.  Add the scallions and toss until pasta is well-coated. Finish with another drizzle of extra-virgin olive oil and serve.