Pasta With Shrimp, Clams, Lemon And Garlic - Atk

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb linguine (or thin-shaped pasta)
• kosher salt
• 1 medium onion
• 8 garlic cloves
• 8 -10 sprigs fresh thyme
• 1 teaspoon olive oil
• 1/8 teaspoon crushed red pepper flakes
• 2 cups low sodium chicken broth
• 2 (8 ounce) bottles clam juice (16 ounces total)
• 1 bay leaf
• 3 -4 large lemons
• 6 fresh parsley sprigs
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 tablespoons low-fat cream cheese, at room temperature (do not use nonfat)
• 8 ounces chopped clams with juice, drained (may substitute 8 to 10 ounces of additional cooked, peeled and deveined shrimp)
• freshly ground black pepper

Recipe

• 1 bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
• 2 reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
• 3 cut the onion into small dice, mince the garlic, and chop the thyme.
• 4 in a large skillet, over medium heat, combine the onion, oil and 1/8 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 8 to 10 minutes.
• 5 stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
• 6 add in chicken broth, clam juice, and bay leaf.
• 7 increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
• 8 meanwhile, squeeze out 1/2 cup fresh lemon juice.
• 9 chop parsley.
• 10 whisk together cornstarch and water; stir into skillet.
• 11 cook until slightly thickened, about 2 minutes; remove from heat.
• 12 whisk in lemon juice and cream cheese until well incorporated.
• 13 add shrimp and clams, cover and return to low heat to warm through.
• 14 add the sauce with seafood and chopped parsley to the pasta and gently toss.
• 15 add reserved cooking liquid, as needed, if the sauce is too thick.
• 16 season with salt and pepper and serve.