Linguine with Rock Shrimp

Friday, February 3, 2012

6 tablespoons extra virgin olive oil
1/4 cup minced fresh garlic
1 bottle clam juice
1 tablespoon butter
1/4 cup white wine
2 tablespoons freshly chopped parsley
2 lbs rock shrimp cleaned, out of shell regular fresh shrimp, peeled
salt pepper to taste
4 to 6 anchovies, minced (you can also use a tube of paste and add to the liquid)
1 pound pasta of choice cooked al dente
1/4 cup chopped Italian parsley
optional: hot red pepper flakes

Heat 3 tablespoons of oil in a large, frypan over medium heat. Add the garlic and cook until soft, do not brown or it becomes bitter, saute around 3 minutes.

Add the juice, butter, bring to a boil, reduce heat, and cook simmering for 10 minutes.

Season with salt and pepper taste. Set aside. Put the remaining 3 tablespoons of oil, butter in the same large pan heat.

Saute the shrimp, wine, and anchovies.

Cook just until the shrimp turn pink, about 3 minutes.

Add pasta, toss to coat. If you like more buttery flavor add more melted butter to the tops of the rock shrimp, just pour directly over the tops of them.

We like to garnish with cheese, hot red pepper flakes, and parsley.