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

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,