To make the sauce, saute sliced garlic in olive oil until fragrant, add a can of organic tomato sauce and another of organic diced tomatoes, red wine, extra-virgin olive oil, dried Italian herbs, red-pepper flakes, capers and anchovies (finely chopped). Add wild shrimp, defrosted and drained, and cook in sauce over medium flame until shrimp turn white and curl. Simmer sauce and shrimp on a low flame while you cook the pasta in unsalted water. Drain pasta, add to shrimp and sauce and mix well with a large spoon. Add grated Parmesan cheese and chopped parsley. Enjoy.
