Bring a large pot of water to a boil for cooking the pasts. Addsalt and pasta and cook for 6 to 8 minutes or until al dente. Drainand return to the pot to keep warm.

While the pasta is cooking, heat the oil and butter in a largeskillet. Add garlic and shallots and saute' for 2 minutes over lowheat, stirring often. Raise heat to medium, add wine, clam juice andpepper and simmer for 2 minutes. Add shrimp, spreading them evenlyover the skillet, and simmer over med-low heat for about 3 min, untilcooked through. Stir in parsley. Taste and add salt if needed. Poursauce over pasta in the pot. Toss gently, but thoroughly, then spoonout onto serving plates. I serve this with pieces of Cuban or Frenchbread to dunk in the sauce.