Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Thin spaghetti or angel hair 1/2 c Bottled clam juice
3 tb Olive oil 1/2 ts Coarsely gr. black pepper
3 tb Butter 1 lb Medium shrimp, peeled and de
4 ea Cloves garlic, minced 1/2 c Freshly minced parsley
3 tb Minced shallots 1 x Salt
1/2 c White wine

Bring a large pot of water to a boil for cooking the pasts. Add
salt and pasta and cook for 6 to 8 minutes or until al dente. Drain
and return to the pot to keep warm.
While the pasta is cooking, heat the oil and butter in a large
skillet. Add garlic and shallots and saute' for 2 minutes over low
heat, stirring often. Raise heat to medium, add wine, clam juice and
pepper and simmer for 2 minutes. Add shrimp, spreading them evenly
over the skillet, and simmer over med-low heat for about 3 min, until
cooked through. Stir in parsley. Taste and add salt if needed. Pour
sauce over pasta in the pot. Toss gently, but thoroughly, then spoon
out onto serving plates. I serve this with pieces of Cuban or French
bread to dunk in the sauce. Enjoy,

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