The scampi sauce is the star of the show in this dish. The extra-virgin olive oil is infused with anchovies, garlic, and crushed red pepper. Sautéing the anchovies causes them to melt and develop a somewhat nutty flavor-not a fishy taste at all. Fresh basil and parsley add a herbal aroma. and red pepper flakes give mild warmth. Finishing off the scampi sauce with white wine and butter makes it creamy. Cooking the whole wheat linguine in the same pot as the scampi causes the pasta to absorb the flavors of the sauce and is convenient. Although any type of seafood or even chicken would be delicious in this sauce, I like to use succulent and juicy shrimp with fresh lemon juice. Have some crusty bread on hand to sop up every bit of the scampi sauce.

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