First, fill a stockpot with water. The more the better. Pasta sticks when cooked in too little water.
Then, add a pinch salt. This is a must. Adding oil will make the pasta slippery, making the sauce not to stick to it when it is done.
Bring the water to boil and slowly add the pasta.
Gently stir to avoid the pasta from sticking while preventing the pasta to break.
Pasta cooks in 10-12 minutes. Check package direction too. Get one and check if the pasta is cooked already. It should be firm yet tender with a tiny core in the middle.
Drain the pasta.
You may save some pasta water from cooking the noodles and use it to dilute the sauce.
In a pan, sauté garlic and onion in olive oil on low heat until brown.
Add the aligue, shrimps, then add the soup stock. Bring to a simmer.
Toss in cooked pasta, and season with salt and pepper to taste.
Simmer slowly to reduce the stock.
Finally, transfer to a plate and top with Parmesan cheese before serving.
Cook the pasta while cooking the sauce.