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Recipe (click to expand)

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  
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.


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