Put a large saute pan over a medium flame and heat the oil.
Add the garlic and anchovies and cook until the anchovies begin to break down, about 1 minute.
Add the red pepper, capers and olives and cook for 2 minutes.
Add in the tomatoes and lower the heat to a simmer.
Add in the shrimp and cook until pink and cooked through, about 3-5 minutes.
Bring a large pot of generously salted boiling water to a boil and drop in the linguine. Cook until al dente and drain.
Add the linguine to the pot and toss for 1-2 minutes over a medium flame. Serve immediately.