3 Tbsps butter
3 Tbsps olive oil
garlic cloves, minced
1 can (7 oz.) peeled tiny shrimp, drained, liquid reserved
1 3/4 cups clam juice
1/3 cup dry white wine
1 1/2 tsps dried oregano leaves
1/4 tsp crushed red pepper flakes
16 oz San Giorgio®® Angel Hair
1/2 cup finely chopped parsley
  grated Parmesan cheese

Cooking Directions:

1.  In large skillet over medium heat, melt butter with oil. Add garlic; cook 1 minute, stirring constantly.

2.  Add reserved shrimp liquid, clam juice, wine, oregano and red pepper. Heat to boiling over medium-high heat; boil until liquid is reduced by half, about 10 minutes.

3.  Prepare pasta according to package directions.

4.  Add parsley and shrimp to sauce. Toss hot cooked pasta with sauce. Garnish with cheese; serve immediately.