Serves 4.

12 oz. linguine
7 tbsp. unsalted butter
3 tbsp. olive oil
1 lb. med. uncooked shrimp, peeled, deveined
8 garlic cloves, minced
1/3 c. 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. Drain pasta and 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 three minutes. Using slotted spoon, transfer shrimp to bowl. Add garlic, shallots and 1 tablespoon butter to skillet. Cook two minutes. Add clam juice and wine. Increase heat and boil until mixture is reduced by half, about eight minutes. Reduce heat to medium-low. Whisk in remaining 5 tablespoons butter. Return shrimp and any accumulated juices to skillet. Add parsley, dill pepper and pasta and toss to blend well. Season to taste with salt.