Pasta with Shrimp and Capers

In a large stockpot, bring the water to a boil with or without the optional salt.

Put the olive oil, garlic, shallots, and anchovy paste into a large sautÈ pan and cook over medium-high heat until the garlic starts to sizzle, 2-3 minutes, stirring. Add the shrimp and red pepper flakes and cook until the shrimp turn pink, about 2 minutes. Pour in the wine and cook for 1 minute. Add all the remaining ingredients except the pasta, bring to a boil for 2 minutes, then reduce the heat and simmer for 1 minute. Turn off the heat.

Cook the pasta in the boiling water according to package directions until just tender. Drain, place it back in the pot and add the sauce, tossing until well coated. Cook for 2 minutes over medium heat or until most of the sauce has been absorbed.