Shrimp And Anchovy Sauce For Pasta Recipe

Peel and devein the shrimp.

Rinse and pat dry.

Set aside.

Heat 2 Tbsp.

of the extra virgin olive oil in a 3 qt pot; add in half the garlic.

Cook briefly but don't let it brown.

Add in 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 possibly minced anchovies.

In a 12 inch skillet, heat the remaining oil; add in the shrimp, remaining garlic, remaining basil, and the mushrooms.

Cook, stirring constantly, till the shrimp turn bright pink, about 1 minute.

Add in this mix to the tomato-anchovy sauce.

Add in the warm 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.