Spaghetti -  3/4 lb.

Arugala pesto: one bunch fresh arugala leaves - 1/3 lb

Garlic – 3 cloves

Olive oil  - ½ cup

Shrimp – ½ lb. - 41 to 50 count

Parmigiano Regiano – grated  1/2 cup

Chili Stuff Bonanza Fish Mix – 1 tspn

Lemon juice of one.

Clam juice - 6 oz

Grind arugala in a blender with the garlic cloves, as it grinds drizzle in the olive oil.

When it is blended mix in a couple ounces of the grated cheese, about 1/4 cup

Cook the spaghetti in a pot of salted water until al dente, about 9 minutes

Peel the shrimp and saute in olive oil in a large pan at medium heat with black pepper.

 add 1 tsp. of Chili Stuff Bonanza Fish Mix and your clam juice. As soon as the shrimp 

start to turn pink , remove from heat.

Drain spaghetti – toss in the shrimp with the juices and then pour on the Arugala pesto.

Mix everything together and serve with another topping on parmigiano and a good squeeze of lemon juice.