Fishandseafood - Linguine With Shrimp Sauce

3 tbsp extra-virgin olive oil
1 cup onion or shallot, chopped
2 lg cloves garlic, minced or crushed
2 bay leaves
1 tsp dried oregano, crumbled
1 tsp dried basil, crumbled
1/2 tsp dried red pepper flakes
1/4 tsp dried rosemary, crushed
1 tbsp all-purpose flour
1 (8 oz) bottle clam juice
1/2 cup dry white wine, + 2 tbsp
1 (28 oz) can peeled whole tomatoes, chopped with juice
2 tbsp tomato paste
1 tbsp sugar
2 tsp salt
1/4 tsp black pepper
1 lb linguine or thin spaghetti
1 lb medium shrimp, shelled & deveined
1/2 cup fresh parsley, chopped
1 tbsp butter
1 tbsp fresh lemon juice
Parmesan cheese, freshly grated


Spoon olive oil into a nonreactive saucepan set over moderate heat. Add shallots, garlic, bay leaves, oregano, basil, red pepper flakes, and rosemary and saute until softened, about 5 minutes.

Stir in flour and cook for 1 minute. Pour in clam juice and 1/2 cup of white wine; stirring constantly, until it comes to a boil. Cook until thickened slightly, about 5 minutes.

Stir in tomatoes, tomato paste, sugar, salt, and pepper. Bring to a boil over moderate heat. Reduce heat to low and simmer gently, stirring frequently, about 30 minutes to blend flavors and thicken slightly.

Meanwhile, bring a large pot of lightly salted water to a boil. When sauce is almost done, add linguine and cook until tender but firm to bite. Drain.


While pasta cooks, cut shrimp in half and pulse in a food processor until coarsely ground. Add shrimp and remaining 2 tbsp wine to sauce and cook just until shrimp turn opaque, about 1 minute. Remove from heat and stir in 1/4 cup of parsley, butter, lemon juice.

In a large bowl, combine pasta and sauce and toss well. To serve, top each portion with a little of remaining parsley and pass Parmesan.