1/4 Cup Chopped Fresh Dill or 1 Tbl. Dried Dillweed
1 tsp. Pepper
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to same pot to keep warm. Mix in 1 Tbl. 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 Tbl. butter to skillet. Cook two minutes. Add clam juice and wine. Increase heat and boil until mixture is reduced by half, about 8 minutes. Reduce heat to medium-low. Whisk in remaining 5 Tbl. 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.
