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1/4 c. olive oil
1 Tbsp. finely minced garlic
4 c. fresh peeled, chopped
tomatoes (plum tomatoes are
1/3 c. finely chopped parsley
2 Tbsp. finely chopped fresh
1 tsp. dried oregano
1/2 tsp. red pepper flakes
2 Tbsp. drained capers
18 pitted black olives
2 (2 oz.) cans flat anchovies

Heat the oil in a deep heavy skillet and add the garlic.
Cook without browning, for about 30 seconds. Add the tomatoes,
half the parsley, basil, oregano, red pepper flakes, (capers
and olives). Cook over moderately high heat for about 25
minutes. Stir frequently.
Meanwhile, drain the anchovies and chop them coarsely.
(Or, use only one can of anchovies and 1/4 pound of cooked
langostinos, in pieces if very large.) When the sauce is ready,
add the anchovies and remaining parsley. Cook, stirring for
about 1 minute. Or, divide the sauce, add 1/2 of the anchovies
and 1/2 of the remaining parsley to one portion and the
langostinos and 1/2 of the remaining parsley to the other half.
Serve piping hot with freshly cooked spaghetti. I
usually serve pesto sauce on the side. Some like it and some
One member of my family will not eat anchovies, black
olives or capers. I omit the last two and by dividing the
sauce in half, after the first cooking stage, I add shrimp to
his and anchovies to mine. Serves 4.

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