Contrary to the photographic evidence, this is a VERY sexy sauce.
I won't try to compete with the beautiful way in which Francis Lam or The Wednesday Chef have written this dish up. If you don't already read their food blogs, begin immediately. You can get both the recipe, lovely instructions, far better photos than mine, and the benefit of proper writing technique.
What I will tell you is that this is my new favorite thing. I put mine over the best pasta I could get my hands on (splurged on the glorious $6/lb Rustichella d'Abruzzo) and thought I had found a portal into heaven.