| 10 | 30 | 465 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 4 anchovy | Anchovy (chopped) |
| 1 tbsp drained | Capers, canned (chopped) |
| 1 dash | Cayenne pepper (to taste) |
| 3 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (finely chopped) |
| 150 gm | Linguine, dry |
| 8 large | Shrimp, raw (cut in 4-5 pieces each) |
| 4 green onion (stem) | Green onion (chopped) |
| 1 small | Zucchini (peeled and grated) |
| 6 small | Campari tomatoes (halved) |
1. Place garlic, anchovies, capers and tomatoes in a skillet and sauté with 2 tbsp of oil over medium heat until anchovies are melted.
2. Add zucchini and sauté for another 15 mins until zucchini and tomatoes are cooked and blended in with the sauce. Add water if necessary to avoid drying and burning.
3. Add shrimps and sauté until cooked.
4. Cook large spaghetti or linguine in salted water until 2 min away from being ready. Drain and reserve about 1 cup of cooking water.
5. Add the pasta to the previously made sauce along with some of the reserved cooking water. Continue cooking the pasta with the sauce on medium heat for another 2 minutes continuously mixing until most but not all the water is absorbed. Add 1 tbsp olive oil and serve pasta “al dente”.
| Grain | 2.9 |
| Meat | 0.4 |
| Vegetables | 2.0 |
