Recipe - Angel Hair With Shrimp

1/3 cup Chopped shallot
6 Cloves garlic; minced
1 tablespoon Olive oil
1 cup Bottled clam juice
One fourth cup Dry white wine
One half cup Chopped parsley; flatleaf
One fourth cup Chopped fresh basil; or 1
tablespoon crushed dried
basil
1 tablespoon Freshly ground pepper
2 Fresh Tomatoes; abt One half lb,
peel, seed, minced ; or 1 cup
chopped drained canned
tomatoes
One half teaspoon Salt; (optional)
9 ounce Fresh angel hair pasta; or
One half pound capellini
1 pound 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 6quart (4.75 to 5.5 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 lowfat meat, 1 bread/starch

Joslin Diabetes Gourmet Cookbook
Posted to recipeludigest Volume 01 Number 176 by Reggie Dwork
reggie@reggie.com on Oct 28, 1997