Shrimp with Fresh Herb Linguine

Cook linguine in large pot of boiling salted water until al dente about 10 minutes, stirring occasionally. Drain pasta and return to same pot to keep warm. Mix in 1 tablespoon butter.

Heat oil in heavy large skillet over medium heat. Add shrimp and sauté until just cooked through, stirring frequently, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add garlic, shallots and 1 tablespoon butter to skillet. Cook 2 minutes. Add clam juice and wine. Increase heat and boil until mixture is reduced by half, about 8 minutes. Whisk in remaining 5 tablespoons butter. Return shrimp and any accumulated juices to skillet. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt.

Side dishes: Caesar salad and garlic bread