8 oz dry linguine
1 Tbsp minced fresh garlic
1 tsp anchovy paste
1/2 tsp red pepper flakes
2 Tbsp olive oil
1 can (28 oz) whole tomatoes, chopped
1 Tbsp each brown sugar & balsamic vinegar
1/4 cup pitted/slivered kalamata olives
2 Tbsp capers
2 tsp dried oregano
8 oz calamari rings
8 oz medium shrimp, peeled and deveined, tails on.
3 Tbsp chopped fresh parsley
Salt to taste
Cook linguine in a pot of boiling salted water according to package directions; drain and set linguine aside, reserving 1/2 cup pasta water. Saute garlic, anchovy paste, and pepper flakes in oil in a saute pan over medium-high heat, about 30 seconds. Add tomatoes, sugar, vinegar, and reserved pasta water. Bring mixture to a simmer. Stir in olives, capers, and oregano; simmer until liquid is slightly reduced, 10-15 minutes. Add calamari and shrimp simmer 3-4 minutes to cook through. Stir in parsley, season with salt, and serve sauce over linguine.