Bring 4 quarts of water to boil in a large pot. Add linguine and 1 tablespoon salt and cook, stirring often until al dente. Reserve 1/2 cup cooking water, then drain the pasta and return it to pot.

Meanwhile, toss shrimp with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper flakes (more can be added to taste). Heat 12-inch skillet over high heat. Add shriimp, spread into an even layer and cook without stirring until bottomos of shrimp turn spotty brown, about 30 seconds. Turn off heat, flip shrimp then add brandy or cognac and let warm through about 5 seconds.Wave lit match over pan puntil brandy ignites, then shake pan to distrbure flames. When flames subside, transfer shrimp to bowl and set aside. Let skillet cool slightly, about 3 minutes.

Heat 3 tablespoons oil and three-quarters of the minced garlicover low heat. Cook, strring constantly, until garlic foams and is sticky and straw-colored, about 10 minutes. Stir in  tomatoes, wine, 3/4 teaspoon salt, sugar and remaining 1/2 teaspoon pepper flakes. Increase heat to medium-high and simmer until thickened, about 8 minutes.

Stir shrimp along with any accumulated juices, parsley and remaining garlic into sauce. Simmer sauce and shrimp mixture until shrimp have heated through, about 1 minute. Turn off heat, stir in remaining 1 tablespoon oil. Add 1/2 cup sauce (without shrimp) to linguine and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, topping individual bowls with shrimp and more sauce.

Note: More pepper flakes can be added to give the sauce a bigger kick. Depends on your taste. Before flambeing, roll up long shirtsleeves, tie back long hair and turn off exhaust fans and any lit burners.