Linguine With Shrimp, Tomatoes, Olives, and Capers

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 cup tomatoes diced canned undrained
• 2 tablespoons capers 
• 0.8 cup bottled clam juice 
• 4  garlic cloves 
• 0.3 cup kalamata olives pitted halved
• 10 ounce pasta uncooked
• 2 tablespoons olive oil 
• 0.5 cup parsley italian chopped
• 0.3 teaspoon salt 
• 12 ounces shrimp deveined peeled ( 16)

Equipment

• frying pan
• pot
• aluminum foil

Directions

1. Bring a large pot of water to a boil. Season shrimp with salt and pepper.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add garlic; cook 12 minutes or until golden.
4. Add linguine to water; cook 11 minutes or until al dente.
5. Add shrimp to skillet, and cook on high 23 minutes or until golden.
6. Transfer garlic and shrimp to a plate; cover with foil to keep warm.
7. Add tomatoes and next 3 ingredients (through capers) to skillet; cook 56 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley.
8. Drain pasta; return to pot. Toss shrimp and sauce with pasta.
9. Transfer to a serving platter, and garnish with remaining parsley.