1/2 c chicken broth

1 medium onion -- sliced

2 medium garlic cloves -- crushed

1/2 c vodka

1 large ripe tomato or 3 plum tomatoes -- cut into 1=D3 p

ieces 1/2 c clam juice

8 large shrimp -- shelled and deveined

2 tbs heavy cream

1/2 bunch fresh basil -- washed and torn into

small pieces salt -- to taste ground pepper -- to taste 6 oz fresh linguine

2 tbs freshly grated Parmesan cheese

1. Place a pot of 4-5 quarts of water on to boil. Heat chicken broth in a non-stick frying pan. Saute onions in stock until transparent, about 10 minutes. Add garlic and saute another minute. Add vodka, raise heat and reduce by half, about 2 minutes. Add tomato and clam juice. Cover a nd cook gently without boiling, 2 minutes. Cut shrimp into 1=D3 pieces a nd add. 2. Cook, covered 3 more minutes. Add cream, stir and salt and pepper to taste. Spoon into large serving bowl and add basil. Place linguine in boiling water and boil 2 minutes. Strain and toss with sauce. Sprinkle with Parmesan.