• 4 Tbsp olive oil
• 4 garlic cloves, thinly sliced
• 2 tsp anchovy paste
• 2 lb raw shrimp, in their shells (11-12 count)
• 1/4 tsp red pepper flakes
• 1/4 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup wine
• 1 cup shrimp stock, or clam juice
• 1/2 cup tomato sauce
• 3 tsp chopped fresh parsley
• 4 large slices Italian bread, toasted and rubbed with garlic

1. In a large dutch oven or large saucepan with a heavy bottom, heat olive oil, garlic and anchovy paste on medium high heat until garlic starts to sizzle, about 2-3 minutes.
2. Add the shrimp, red pepper flakes, oregano, salt and pepper, tossing until the shrimp are well coated.
3. Cook for 2 minutes.
4. Add the wine, shrimp stock or clam juice, tomato sauce and parsley and bring to a boil. Remove the shrimp and set aside.
5. Continue cooking the broth over high heat for 3 minutes.
6. Reduce the heat to simmer, return the partially cooked shrimp to the pan and simmer for 2 minutes.
7. Turn off the heat.
8. Place the toasted bread in the center of a pasta bowl. Top with the cooked shrimp and ladle on the sauce.

(Bob)