Fish Broth with Shrimp Filled Pasta

• 1 package wonton skins
• 6 ounces raw shrimp
• 1 scallion, chopped
• 1 tablespoon fresh dill weed,
• chopped
• Salt and pepper
• 24 to 32 filled shrimp pasta (See above) 1 cup canned plum tomatoes,
• 2 tablespoons olive oil finely chopped with their juices
• 2 cloves garlic, finely minced Flat leaf parsley
• 1 whole red chili pepper Salt and freshly ground black
• 1 1/2 quarts water pepper
• 1 bottle clam juice

1. Make a paste in the food processor of raw shrimp, scallion, dill, salt and pepper.
2. Fill a wonton skin with 1/4 teaspoon of filling.
3. Fold each square diagonally with the edges not quite meeting; seal edges with a little water.
4. Bend the pasta around your finger and press one corner over the other so you have a shape with a tiny air hole in the middle and a peak of pasta turned up.
5. Heat olive oil in a saucepan and saute the garlic and whole chili for a few seconds.
6. Add water, clam juice and tomatoes; bring to a simmer and season with salt and pepper.
7. When ready to eat, add the shrimp pasta and cook a few moments or cooked through.
8. Garnish with whole leaves of flat leaf parsley.

wonton skins, shrimp, scallion, dill, salt, shrimp pasta, olive oil, garlic, red chili pepper, water pepper, clam juice

Taken from www.foodnetwork.com/recipes/fish-broth-with-shrimp-filled-pasta-recipe.html (may not work)