In a large nonstick skillet, sauté shallot and garlic in olive oil over low heat until shallot is wilted, about 4 minutes. Add clam juice, wine, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.

When sauce is almost done, fill a 5- to 6-quart (4.75 to 5.5 l) pan with water, add salt, and bring to a boil. Add pasta and cook for 1 to 2 minutes (3 to 4 minutes for dry capellini), until just tender to bite. Drain well.

While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until opaque throughout, 3 to 4 minutes. Cut to test.

Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta.

Per serving: calories, 160 protein, 15 g carbohydrate, 16 g fat, 4 g (calories from fat, 22%) dietary fiber, 1 g cholesterol, 101 mg sodium, 361 mg potassium, 296 mg

Exchanges: 2 low-fat meat, 1 bread/starch

Joslin Diabetes Gourmet Cookbook