Recipe courtesy of Cafe Fina
45 min
20 min
25 min
4 servings


  • 1 pound fresh linguine
  • 1 to 2 ounces olive oil
  • 12 ounces salted butter
  • 3 cups clam juice
  • 3 cups diced tomatoes
  • 2 cups chopped green onions
  • 1 pound baby shrimp
  • 1/2 cup white wine
  • 1 cup black olives


Cook linguine in boiling salted water until al dente. Drain 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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