Linguine with Shrimp and Olives ___

Linguine with Shrimp and Olives


For the Pasta:

  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic, sliced
  • 5 anchovy fillets
  • 0.25 teaspoon red pepper flakes
  • 2 tablespoons capers
  • 0.5 cup Gaeta or Kalamata olives, pitted
  • 28 ounces crushed tomatoes
  • 1 pound large shrimp, peeled and deveined, tails still attached


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.