1 1/2 lbs. raw med. shrimp
4 tbsp. olive oil
2 tsp. finely minced garlic
4 c. canned plum tomatoes
1 tsp. dried basil or 2 tbsp. finely chopped fresh basil
Salt and freshly ground pepper
1 tbsp. anchovy paste or 3 fillets, finely chopped
1/4 lb. mushrooms, thinly sliced
1/2 tsp. dried hot red pepper flakes
1/2 of a 3 1/2 oz. bottle capers, drained
1 lb. linguine or spaghetti

Peel and devein the shrimp. Rinse and pat dry. Set aside. Heat 2 tablespoons of the olive oil in a 3 quart pot; add half the garlic. Cook briefly but do not let it brown. Add the tomatoes, half the basil, and salt and pepper to taste. Simmer, uncovered, for about a half an hour, stirring frequently, then stir in the anchovy paste or chopped anchovies.

In a 12 inch skillet, heat the remaining oil; add the shrimp, remaining garlic, remaining basil, and the mushrooms. Cook, stirring constantly, until the shrimp turn bright pink, about 1 minute. Add this mixture to the tomato-anchovy sauce. Add the hot peppers, capers, and salt and pepper to taste. Bring to a boil and serve immediately on the cooked pasta. Serves 6 as a first course, 4 as a main course.