Categories: Pasta, Seafood 
      Yield: 4 servings 
  
     12 oz Thin spaghetti or angel hair 
      3 T  Olive oil 
      3 T  Butter 
      4 ea Cloves garlic, minced 
      3 T  Minced shallots 
    1/2 c  White wine 
    1/2 c  Bottled clam juice 
    1/2 t  Coarsely gr. black pepper 
      1 lb Medium shrimp, peeled and de 
    1/2 c  Freshly minced parsley 
      1 x  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,