Recipe
Recipe (click to expand)
Ingredients | |||
12 | oz | spaghetti, very thin or angel hair pasta | |
3 | tablespoon | olive oil | |
3 | tablespoon | butter 4 ea cloves garlic, minced | |
3 | tablespoon | minced shallots | |
1/2 | cup | white wine | |
1/2 | cup | bottled clam juice | |
2 | teaspoon | black pepper, coarsely ground | |
1 | pound | shrimp, medium, peeled and deveined | |
1/2 | cup | parsley, fresh minced | |
1 | salt, to taste | ||
Directions: | |||
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 |