|⅓ cup||Chopped shallot|
|6||Cloves garlic; minced|
|1 tablespoon||Olive oil|
|1 cup||Bottled clam juice|
|¼ cup||Dry white wine|
|½ cup||Chopped parsley; flat-leaf|
|¼ cup||Chopped fresh basil; or 1 tablespoon crushed dried basil|
|1 tablespoon||Freshly ground pepper|
|2||Fresh Tomatoes; abt 1/2 lb, peel, seed, diced; or 1 cup chopped drained canned tomatoes|
|½ teaspoon||Salt; (optional)|
|9 ounces||Fresh angel hair pasta; or 1/2 lb capellini|
|1 pounds||Shrimp; medium, peel, devein|
In a large nonstick skillet, sauté shallot and garlic in olive oil over low heat until shallot is wilted, about 4 minutes. Add clam juice, wine, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.
When sauce is almost done, fill a 5- to 6-quart (4¾ to 5½ l) pan with water, add salt, and bring to a boil. Add pasta and cook for 1 to 2 minutes (3 to 4 minutes for dry capellini), until just tender to bite. Drain well.
While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until opaque throughout, 3 to 4 minutes. Cut to test.
Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta.
Makes 6 servings
Per serving: calories, 160 protein, 15 g carbohydrate, 16 g fat, 4 g (calories from fat, 22%) dietary fiber, 1 g cholesterol, 101 mg sodium, 361 mg potassium, 296 mg
Exchanges: 2 low-fat meat, 1 bread/starch Joslin Diabetes Gourmet Cookbook Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork <reggie@...> on Oct 28, 1997