Shrimp And Pasta Puttanesca

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1 pound dry linguine

1 1/2 tablespoons olive oil

1 pound peeled and deveined large shrimp (fresh or frozen)

1/4 teaspoon black pepper

1 1/2 tablespoons capers, roughly chopped

3/4 cup kalamata olives, pitted and roughly chopped

2 anchovy fillets, finely chopped (optional)

1 26- to 32-ounce jar marinara sauce

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