in boiling salted water until al dente
and stir 1 to 2 ounces of olive oil
into linguine to help prevent pasta
from sticking together and set aside. In a large saute pan, combine the butter, clam
juice, tomatoes, green onions, baby shrimp, white wine
, and black olives
. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through.