Angel Hair With Shrimp
0.33 cup chopped shallot
6.00 cloves garlic; minced
1.00 tablespoon olive oil
1.00 cup bottled clam juice
0.25 cup dry white wine
0.50 cup chopped parsley; flat-leaf
0.25 cup chopped fresh basil; or 1 tablespoon crushed d
1.00 tablespoon freshly ground pepper
2.00 fresh tomatoes; abt 1/2 lb, peel, seed, d
0.50 teaspoon salt; (optional)
9.00 oz fresh angel hair pasta; or 1/2 lb capellini
1.00 lb shrimp; medium, peel, devein
In a large nonstick skillet, sauté 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 (4.75 to 5.5 l) 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.
Makes 6 servings