INGREDIENTS
2 tsp
extra virgin olive oil
2 tsp
unsalted butter
1 tsp
anchovy paste
1 1/4 lb
large or jumbo shrimp, peeled and deviened (1 lb after peeled)
6
garlic cloves, chopped
1 tsp
crushed red pepper flakes
fresh pepper
2 tbsp
capers (rinsed)
1/4 cup
white wine
1 cup
clam juice
juice from one lemon
generous handful of chopped parsley