1 1-pound package dried linguine

1/2 cup Bertolli¨ extra-virgin olive oil

1/4 cup Amore¨ garlic paste, or 12 garlic cloves, chopped

2 cups Bertolli¨ Premium SummerCrushed Tomato and Basil Pasta Sauce

1 pound shrimp, peeled and deveined, if desired (see how-to photos, page 139)

Salt and freshly ground pepper

3/4 cup pitted kalamata olives, chopped

1/4 cup pepperoncini, chopped

2/3 cup chopped fresh flat-leaf parsley

1. In a large saucepan, cook linguine according to package directions, about 11 minutes.

2. Meanwhile, in a large sautŽ pan heat olive oil over medium heat. Add garlic paste and cook, stirring often, until fragrant and slightly golden, about 2 minutes.

3. Add the marinara sauce to the pan and bring to a simmer. Season the shrimp with salt and pepper; add to the pan. Stir to coat in sauce; cover pan. Cook until shrimp are just done, about 3 minutes. Add olives, pepperoncini, and parsley.

4. When linguine is done, toss in sauce; season to taste with salt and pepper, if necessary.