Trattoria-Style Shrimp Fettuccine

• 12 ounces fettuccine or 12 ounces spaghetti
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 garlic cloves, thinly sliced
• 12 cup dry white wine
• 8 ounces bottled clam juice
• salt, to taste
• 1 lb large shrimp, shelled, deveined
• 10 ounces Baby Spinach
• 13 cup fresh parsley, loosely packed

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook according to label.
3. Meanwhile, in a 12-inch skillet, heat oil on medium until hot.
4. Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
5. Add wine; increase heat to medium-high and cook 1 minute.
6. Stir in clam juice and 1/2 teaspoon salt; heat to boiling.
7. Stir in shrimp and cook 2 to 3 minutes or until shrimp turn opaque.
8. Drain pasta and add to skillet with spinach and parsley; toss to coat.

olive oil, onion, garlic, white wine, clam juice, salt, shrimp, spinach, fresh parsley

Taken from www.food.com/recipe/trattoria-style-shrimp-fettuccine-350686 (may not work)