Shrimp Fra Diavolo

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1/4 cup extra-virgin olive oil, plus more for drizzling

1 pound medium shrimp, peeled and deveined

5 cloves garlic, thinly sliced

2 to 4 anchovy fillets, chopped

1 teaspoon red pepper flakes, plus more for topping

1 28-ounce can whole San Marzano tomatoes, crushed by hand

1/2 cup dry white wine

3 sprigs oregano, leaves stripped and roughly chopped

Kosher salt

12 ounces bucatini or linguine

1/2 cup fresh parsley or basil leaves, roughly chopped

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