- 2
Ingredients
- 1/4 cup olive oil
- 2 Tbsp. coarsely chopped garlic
- 12 fresh oregano leaves, chopped
- 8 fresh basil leaves, sliced
- 2 Tbsp. chopped flat-leaf parsley
- 10 ounces canned Italian plum tomatoes, drained and coarsely chopped
- 1/4 cup dry white wine
- 2 1/4 cups clam juice
- 20 large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 12 ounces dried linguine
Preparation
Step 1
In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn.
Add the oregano, basil and parsely. Cook the mixture, stirring, for 30 seconds.
Add the tomatoes, raise the heat to high, and cook the mixture for 3 minutes. Add the wine and cook it for about 2 minutes or until most of the wine has evaporated. Add the clam juice, reduce the heat to medium, and simmer the sauce for 3 to 4 minutes or until the liquid is reduced by half.
Add the shrimp, lower the heat and cook the sauce for 1 minute. Remove the shrimp and set it aside. Season the sauce to taste with salt and pepper. Return the shrimp to the pan and cook in the bubbling sauce for about 1 minute or until cooked through.
Meanwhile, in a large pot of boiling salted water, cook the linguine for 7 to 8 minutes or until it is al dente.
Drain the pasta well and transfer it to a platter. Immediately ladle the sauce over the pasta. Mix them well and serve.