Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  ounces        linguine
   2      tablespoons   parmesan cheese -- freshly grated
   1      tablespoon    olive oil -- plus 1 teaspoon
     1/2  ounce         anchovy fillets -- rinsed and drained
   2      ounces        italian bread -- day-old, crumbled
                        -- coarsely
   2      cloves        garlic -- minced
     1/4  teaspoon      red pepper flakes -- crushed
  24      medium        shrimp -- shelled and
                        -- deveined
   2      tablespoons   fresh parsley -- minced
                        cherry tomatoes -- for garnish

Preparation:

1. In large pot of boiling water, cook linguine until tender, 10-12 minutes. Drain and place in serving bowl. Add cheese and 2 teaspoons of the oil and toss to coat; keep warm. 2. Place large nonstick skillet over medium high heat 30 seconds; add remaining oil and heat 30 seconds more. Add anchovies and cook, stirring frequently, until dissolved, 2-3 minutes. Add bread crumbs, garlic and pepper flakes; cook, stirring frequently, until crumbs turn golden, 4-5 minutes. Transfer to bowl with linguine. 3. Add shrimp to skillet; cook, stirring frequently, until shrimp turn opaque, 4-5 minutes. Transfer to bowl with linguine and crumbs; sprinkle with parsley. Toss to blend well. Divide evenly among 4 plates, garnish with tomatoes, if using, and serve immediately.

Nutritional Information:

Serving (3/4 cup linguine with 6 shrimp) provides: 1 fat, 1 1/2 pro, 2 bread, 25 cal. Per serving: 335 cal, 8 g fat, 2 g sat, 175 mg chol, 329 mg sod, 33 g car, 1 g fib, 30 g pro, 124 mg calcium.