Ingredients 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 Directions: 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.