1 1/2 lbs. shrimp
4 tbsp. oil
2 tbsp. minced garlic
4 c. canned tomatoes
1 tsp. oregano
1/2 tbsp. basil
2 tbsp. anchovy paste
1/4 lb. mushrooms, sliced
1/4 c. capers

Heat 1/2 oil and add 1/2 garlic. Cook briefly. Add tomatoes, oregano, 1/2 basil; cook, stirring often, for 30 minutes. Heat rest of oil, add shrimp, rest of garlic, basil, and mushrooms. Cook, stirring often, until shrimp turns red. Add to sauce. Add capers and bring to boil. Serve with linguini.