Spaghetti Mediterranean

• 1 lb. vermicelli #10
• 16 raw shrimp, cleaned and deveined
• 3 cloves garlic, crushed
• 1 Tbsp. chopped parsley
• 2 Tbsp. butter
• 2 Tbsp. oil
• 1/2 c. white wine
• 1/2 tsp. white pepper
• 1 (4 oz.) can crabmeat
• 1 (8 oz.) can Progresso minced clams and clam juice
• 6 qt. water
• 1 Tbsp. salt for water

1. In saute pan, cook shrimp, garlic, parsley, butter and oil at medium heat until butter is melted and garlic is glazed.
2. Take off heat and add wine, white pepper, crabmeat, clams and clam juice.
3. Continue to cook at medium heat until shrimp are cooked. Fill an 8-quart pot with 6 quarts of water and salt.
4. Bring water to boil and add pasta.
5. Cook until al dente.
6. Strain and place on a large platter.
7. Spoon sauce on top.

shrimp, garlic, parsley, butter, oil, white wine, white pepper, crabmeat, clam juice, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993263 (may not work)