¼ Cup Olive Oil
2 Tablespoons Chopped Garlic
12 Fresh Oregano Leaves, Chopped
8 Fresh Basil Leaves, Chopped
2 Tablespoons Chopped Flat Leaf Parsley
10 Ounces Canned Plum Tomatoes, Drained and Chopped
¼ Cup Dry White Wine
¼ Cup Clam Juice
20 Large Shrimp, Peeled and Deveined
Salt and Pepper
1 Pound Dried Linguine
In a large saute pan, heat olive oil, add garlic and cook, stirring until golden. Add oregano, basil and parsley. Cook, stirring for 30 seconds.
Add tomatoes and simmer for about three minutes. Add wine and cook about two minutes. Add clam juice and simmer the sauce three to four minutes. Add shrimp, lower heat and cook for one minute. Remove from heat, remove shrimp from sauce and set aside.
Just before serving, reheat sauce until it's bubbling and add shrimp for another minute or until cooked through.
In a large pot of boiling water, cook linguine until al dente. Drain and pour onto a large platter. Ladle sauce over pasta, toss and serve.