Instructions: *PASTA Prepare the linguine dough and let rest for one hour before slicing.

*SHRIMP STOCK Simmer shrimp trimmings in water with spices, covered, for as long as you can (2 hours minimum). Strain. Add water if necessary to make 1 cup.

*SAUCE Heat sauce pan, add olive oil and butter. Add onion, garlic, oregano and thyme; saute for about a minute. Add flour and stir for 5 minutes over brisk heat, but dont scorch. Add remaining ingredients (except olives) and stir for 10 minutes, or until thickened. Add olives and turn heat down as low as itll go and simmer for 1/2 hour minimum.

*SHRIMP Heat the oil and butter in a skillet. Add the shrimp, mushrooms, and garlic; stir to coat with the oil & butter. Add the wine and cook over medium-high heat, stirring often, until the shrimp are cooked, about 5 minutes. Do =NOT= overcook. Season with salt and pepper. Add sauce, simmer for 1 minute, then remove from heat and cover.

Cook linguine al dente; drain but do not rinse.

*ASSEMBLY Place the linguine in a serving bowl. Sprinkle cheeses over the pasta. Pour the shrimp & sauce mixture over the linguine. Garnish with fresh chopped parsley.

Serve immediately.

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