In a large sauté pan, melt the butter over medium heat.
Add the garlic and cook until slightly toasted, or golden in color, about 2-3 minutes.
Add the shallots and cook until translucent, about 2-3 minutes.
Stir in the tomato, anchovy, olives, capers, white wine and chicken stock and cook until nearly all the liquid has evaporated and the mixture is almost dry.
Add the basil, oregano, red pepper flakes and turkey.
Cook over low heat for about 5 minutes longer.
Season with salt and pepper to taste.
Place the gemilli in a large pasta bowl and top with the sauce. Sprinkle with the cheese and garnish with the parsley.
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