Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Fettucine or thin spaghetti 2 tb Butter

---------------------------SAUCE--------------------------------
8 oz Bottle clam broth 1 lb Large shrimp, shelled and
1/4 c Dry white wine or juice of 1 . deveined
. lemon Salt pepper to taste
1/2 c Heavy cream 12 Oil, cured black olives
2 tb Fresh snipped dill, plus 1/2 c Crumbled feta cheese
. additional for garnish

Cook fettuccine in large pot of boiling salted water according to
the package directions until tender. Drain the pasta well, toss with
butter, and transfer to a decorative serving platter.

While pasta is cooking, prepare sauce. In wide saute pan, combine
clam broth and wine. Bring to a boil and simmer for a few minutes.
Whisk in the cream and increase the heat to high. Reduce the liquid
by half. Stir in the dill. Add shrimp to the sauce and simmer 2
minutes, turning a few times, to cook the shrimp. They should be
firm, pink and curve into a crescent shape. Taste sauce and season
with salt and pepper.

Spoon sauce over cooked fettuccine and garnish with olives, feta
cheese and additional sprigs of dill.

Nutritional analysis per serving: 664 calories, 25 grams fat, 69 grams
earbohydrates, 247 milligrams cho- lesterol; 761 milligrams sodium, 34
percent calories from fat.

** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-22-95

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