2 cloves garlic, peeled
2 tablespoons olive oil
1/3 cup dry white wine
1 teaspoon salt
2 teaspoons white sugar
1/2 teaspoon dry white wine
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1 pound cooked shell, chopped
1 clove garlic, peeled
1/2 pound reserved shrimp, peeled and deveined
1 clove garlic, peeled and finely chopped
1/4 pound prosciutto, crumbled
1 tomato, diced
2 (12 ounce) packages shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
2 (4 ounce) packages chopped spinach, rinsed and drained
Heat 2 tablespoons oil in a large skillet over medium heat. Saute garlic and white wine in oil until tender. Stir in salt and 2 teaspoons sugar until sugar is dissolved. Stir in white wine, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 egg, 1/4 cup water, tomato mixture, and salt and pepper. Simmer for 7 to 8 minutes, or until tender, stirring occasionally.
Simmer for another 5 minutes, or until all liquid and salt and pepper have dissolved. Stir in salt, 1/2 teaspoon pepper, and 1 egg. Return to heat and cook, stirring occasionally, for about 4 minutes. Stir in water and tomato and cook for 1 minute more.