Fish recipes

Course : Fish
Serves: 6

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Ingredients:

1/3 Cup chopped shallot

6 Cloves garlic

1 Tablespoon olive oil

1 Cup bottled clam juice

1/4 Cup dry white wine

1/2 Cup chopped parsley -- flat-leaf

1/4 Cup chopped fresh basil -- or ( 1 tablespoon crushed)

1 Tablespoon freshly ground pepper

1/2 pound Fresh Tomatoes -- peel, seed, diced or (1 cup chopped drained canned tomatoes)

1/2 Teaspoon salt -- (optional)

9 Ounces fresh angel hair pasta -- or (1/2 lb capellini)

1 Pound shrimp -- medium, peel, devein

1. In a large nonstick skillet, saute shallot and garlic in olive oil over low heat until shallot is wilted, about 4 minutes.

2. Add clam juice, wine, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.

3. When sauce is almost done, fill a 5 to 6-quart (4.75 to 5.5 l) pan with water, add salt, and bring to a boil.

4. Add pasta and cook for 1 to 2 minutes (3 to 4 minutes for dry capellini), until just tender to bite. Drain well.

5. While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until opaque throughout, 3 to 4 minutes. Cut to test.

6. Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta. Serve.

Calories 160, protein 15 g, carbohydrate 16 g, fat 4 g.