Ingredients

8 tablespoons butter

6 tablespoons olive oil

4 garlic cloves, minced

3 tablespoons minced shallots

1 cup bottled clam juice

1 cup dry white wine

2 teaspoons Angostura bitters

2 teaspoons grated lemon zest

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes

12 ounces linguine

1 pound shelled Maine shrimp

1/2 cup chopped fresh parsley

salt and pepper, to taste

Preparation

  1. Heat butter and oil in large skillet over medium heat. Add garlic and shallots and cook for 1 minute. Add clam juice, raise heat to high and boil until reduced by one-third, about 5 minutes. Add bitters, lemon zest, lemon juice and red pepper flakes.

  2. Cook the pasta until al dente.

  3. Reheat the sauce, add the shrimp and cook over medium heat, stirring often, until the shrimp just turn pink, about 2 minutes. Stir in parsley and season to taste.

  4. Drain pasta, toss with shrimp and sauce, and serve.