Ingredients

1/3 C. chopped shallot
6 cloves garlic, minced
1 Tbsp. olive oil
1 C. bottled clam juice
1/4 C. dry white wine
1/2 C. chopped parsley, flat leaf
1/4 C. chopped fresh basil or 1 Tbsp. crushed
1 Tbsp. freshly ground pepper
2 fresh tomatoes peeled, seeded, diced, or1 C. chopped drained canned tomatoes
1/2 tsp. salt (optional)
9 ounces fresh angel hair pasta or 1/2 pound capellini
1 pound medium shrimp, peeled, deveined

Cooking Instructions

In a large nonstick skillet, Saute shallot and garlic in olive oil over low heat until shallot is wilted, about 4 minutes. Add clam juice, wine, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes. When sauce is almost done, fill a 5- to 6-quart pan with water, add salt, and bring to a boil. Add pasta and cook for 1 to 2 minutes (3 to 4 minutes for dry capellini), until just tender to bite. Drain well. While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until opaque throughout, 3 to 4 minutes. Cut to test. Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta and serve.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)