BOIL pasta in large pot of boiling water for about 9 minutes or until tender but firm. Drain well and keep warm
HEAT oil in large deep skillet and cook garlic, parsley, anchovy paste and chilies for 1 minute. Add wine and simmer
STIR in tomatoes; bring to a boil. Simmer for 5 minutes. Add shrimp and cook for about 5 minutes or until pink and firm. Stir sauce into cooked pasta and toss gently to coat.
SPRINKLE with parsley leaves and pepper, if desired
Per serving: 463 calories; 28 g protein, 9 g fat; 63 g carbohydrate; 3 g fibre; 6 g sugars; 874 mg sodium
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (74%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.1mg||0 %|
|Sodium 51.9mg||2 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 0.7g||1 %|
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Calories per serving: 42
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