Prep 15 mins
Cook 35 mins
This recipe creates a creamy and garlicky sauce. ATK = America's Test Kitchen.
- 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
- Bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
- Reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
- Cut the onion into small dice, mince the garlic, and chop the thyme.
- 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.
- Stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
- Add in chicken broth, clam juice, and bay leaf.
- Increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
- Meanwhile, squeeze out 1/2 cup fresh lemon juice.
- Chop parsley.
- Whisk together cornstarch and water; stir into skillet.
- Cook until slightly thickened, about 2 minutes; remove from heat.
- Whisk in lemon juice and cream cheese until well incorporated.
- Add shrimp and clams, cover and return to low heat to warm through.
- Add the sauce with seafood and chopped parsley to the pasta and gently toss.
- Add reserved cooking liquid, as needed, if the sauce is too thick.
- Season with salt and pepper and serve.
hesitant to try with no previous reviews, but had some clams and shrimp waiting to be eaten. Used a can of clams with juice and 1 lb shrimp. Surprised at how well it tuned out...will save this one