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Pasta Capri

1/2 pound linguine pasta
2 tablespoons olive oil
1 1/2 sticks ( 3/4 cup) butter
12 ounces large shrimp, cooked and peeled
2 medium shallots
6 green onions
1 ripe tomato
1/2 cup black and green olives, pitted and chopped
1/2 cup sliced black olives
1/4 cup dry white wine
Fresh cracked black pepper
Lemon and parsley garnish

Cook pasta according to package directions in lightly salted, boiling water. Drain and toss lightly with the 1 tablespoon olive oil

Chop onions and shallots coarsely. Dice tomato. Chop and slice olives. Preheat a large oiled sauté pan over high heat. Add butter, shrimp, tomato and onions and sauté for 1 minute. Add shallots, olives and black pepper and sauté for 1 minute. Add wine, reduce heat and simmer until creamy. Add more wine or pasta water if it becomes too dry. Place drained pasta in bowl and pour sauce on top of pasta. Garnish with sliced lemon and parsley. Serves 2, generously.

Thursday, May 06, 1999



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