my sauce started with sautéed shrimp shells in vermouth...
Bucatini, also known as perciatelli, are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. -- Wikipedia
behind the scene
Making the sauce...
"When you hear “vermouth,” you probably think of classic cocktails like the Manhattan or the martini, and you’d be right to do so. But vermouth is also a great ingredient to have in the kitchen. In general, sweet vermouth is from Italy and dry variations are from France. Dry vermouth adds a herbal flavor to whatever dish you’re serving, and sweet vermouth makes whatever you’re cooking just a tiny bit sweeter. Sauces that call for some type of wine are also good choices for vermouth. Vermouth is often infused with other things for flavor. Those flavors will show up in your food if you use enough vermouth. - Auguste Escoffier School of Culinary Arts
Adding the pasta and shrimp...
"If you trace the history of any cook you would surely find it dotted with countless accidents, changes, substitutions, and tweaks, most of which resulted in successful dishes. We cooks see interesting food in books and magazines, taste inspired dishes in restaurants, imagine all sorts of combinations while day-dreaming about food, and then proceed to replicate or interpret recipes in our own way. This is how we learn to be good cooks. Occasionally, an accidental substitution ends up being a happy surprise." -- Victoria Challancin