Categories: Seafood, Usenet 
      Yield: 8 servings 
  
--------------------------------BUTTER SAUCE-------------------------------- 
    3/4 c  Butter 
      1 T  Garlic, finely minced 
      1 c  Clam juice 
    1/4 c  Flour 
      1 T  Parsley, minced 
    1/3 c  White wine 
           Juice of 1/2 lemon 
      1 t  Basil, dry 
    1/4 t  Nutmeg 
           Salt and peper 
    1/2 c  Half-and-half 
           -(or use light cream) 
 
-----------------------------------SCAMPI----------------------------------- 
      2 T  Butter 
    1/3 c  Olive oil 
      1 T  Garlic, minced 
           Juice of 1 lemon 
      1 T  Parsley, chopped 
    1/2 t  Red pepper, crushed 
      1 T  Basil, fresh 
    1/4 c  White wine 
      1 ds Vermouth, dry 
           Salt and pepper 
      3 lb Shrimp, deveined 
  
  MAKE SAUCE:  Melt butter with garlic in saucepan over medium heat; do not 
  let the garlic brown. 
   
  In a separate bowl, mix clam juice, flour and parsley, blending until 
  mixture is smooth. Pour flour mixture into garlic butter and stir until 
  smooth and well blended. Stir in wine, lemon juice, herbs and spices, 
  stirring constantly. Gradually add half-and-half and stir until thickened. 
  Simmer for 30 to 45 minutes. 
   
  MAKE SCAMPI:  Melt butter in large saucepan on high heat and add oil. 
  Combine remaining ingredients keeping scampi aside until the last minute. 
  Add scampi and saute until firm and slightly pink. Do not overcook. Pour 
  scampi butter over scampi. 
   
  NOTES: 
   
  *  I serve this over fettucini (1 1/2 lbs for a full batch).  To save the 
  trouble of de-veining shellfish, you can have two or three big ones for 
  each person, and use small bay shrimp for the remainder. 
   
  *  This recipe comes from the "Garlic Lovers' Cookbook," published by the 
  Gilroy Garlic Festival, P.O.  Box 2311, Gilroy, California, USA.  North 
  America mail order price is $9.45 (paperback) or $12.45 (spiral) for each 
  of the 2 volumes. 
   
  : Difficulty:  Moderate. 
  : Time:  45 minutes cooking, 1 1/2 hours for de-veining scampi, 10 minutes 
  for other preparation. 
  : Precision:  Approximate measurement OK. 
   
  : Barry Hayes 
  : Stanford University, Stanford, California, USA 
  : decwrl!glacier!bhayes  bhayes@glacier.stanford.edu 
   
  : Copyright (C) 1986 USENET Community Trust