| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cuban |
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Thin spaghetti or angel hair |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Butter |
| 4 |
|
Cloves garlic, minced |
| 3 |
tb |
Minced shallots |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Bottled clam juice |
| 1/2 |
ts |
Coarsely gr. black pepper |
| 1 |
lb |
Medium shrimp, peeled and de |
| 1/2 |
c |
Freshly minced parsley |
|
|
Salt |
INSTRUCTIONS
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,
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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