one pound shrimp
half pound farfalle
fucketonne chopped garlic
red chile pepper flakes
half cup dry white wine
one cup clam juice
Sautee the shrimp until they are just barely cooked, remove from pan, and reserve.
Sautee the garlic with red and black pepper and thyme until it is nice and toasty.
Deglaze with the wine.
Reduce until it all the alcohol is gone.
Add the clam juice and some cilantro, and reduce while you boil the farfalle.
When the farfalle are very molto al dente after boiling in salted water, add about a half cup of pasta water to the sauce, add the drained pasta, and finish on medium high for about two minutes.