Heat 2 tablespoons of olive oil in a deep pan and add 1 can of chopped tomatoes. Cook over medium heat until the water is free. After 5-6 minutes, add 2-3 cloves of crushed garlic, 1 teaspoon each of salt and black pepper, 8-10 branches of basil leaves divided by your hand and mix. Remove from the stove by closing the lid and leave to rest. Heat 2-3 tablespoons of olive oil in a small pan and fry 200 grams of picked grass shrimp with 1 teaspoon of salt and saute over high heat until it changes color. Take 8 glasses of water in a deep saucepan, add 1 teaspoon of salt and 1-2 tablespoons of olive oil and sit on the stove. After boiling, add half a pack of tagliatelle pasta and boil for the time indicated on it. Then strain and divide into serving layers. Firstly, share the tomato sauce you prepared equally, then add the shrimp and serve hot.