12 oz. linguine
7 tbsp. unsalted butter
3 tbsp. olive oil
1 lb. med. uncooked shrimp (peeled & deveined)
8 cloves garlic, minced
1/3 c. chopped shallots
2/3 c. bottled clam juice
1/2 c. dry white wine
1/2 c. chopped fresh parsley
1/4 c. chopped fresh dill or 1 tbsp. dried dill weed
1 tsp. pepper

Cook linguine in large pot of boiling salted water until firm, stirring occasionally. Drain pasta and return to pot to keep warm. Mix in 1 tablespoon butter.

Meanwhile heat oil in heavy large skillet over medium heat. Add shrimp and saute until just cooked through, stirring frequently about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add garlic, shallots and 1 tablespoon butter to skillet. Cook 2 minutes. Add clam juice and wine. Increase heat and boil until reduced by half (about 8 minutes). Reduce heat to medium low. Whisk in remaining 5 tablespoons butter. Return shrimp and accumulated juice to skillet.

Add parsley, dill, pepper and pasta; toss well to blend. Season to taste. Serve hot, accompany with fresh Italian bread, and Romaine and tomato salad.