Spaghetti with Shrimp in a Garlic Sauce

I first sampled this in Trieste in 1983, and it has become a standard in my repertoire of dishes. Many people back away in horror at the prospect of any dish made with 15 cloves of garlic, but they are pleasantly surprised if they agree to taste it. The sauce becomes smooth and creamy, and the garlic flavor is more mild than sharp. The key is to remove the green core of each garlic clove, which is where the bitterness resides. Split the clove in half and use the tip of your knife to remove