Seafood Pasta Sauce for Paul

I reworked Sage's Seafood Pasta Sauce to fit the packages of scallops and shrimp I can buy, and to cut down on the liquid in the recipe. The original recipe said not to drain clams, but I found the sauce to have too much liquid that way. I use the cornstarch and water, or not, depending on my mood. My very picky son LOVES this sauce. Thanks so much to Sage for the original.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄3 cup  chopped onion
• 3  minced garlic cloves
• 1 1⁄2 teaspoons olive oil
• 1 1⁄2 teaspoons butter
• 12  ounces scallops
• 14  ounces  cooked peeled shrimp
• 2 (6 1/2ounce) cans clams, drained
• 1 1⁄2-2  cups chicken broth
• 1 1⁄2 teaspoons basil
• 2 -3  tablespoons parsley
• 3⁄4 teaspoon paprika
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3⁄4 teaspoon  Emeril's Original Essence
• 2  tablespoons cornstarch (optional)
• 3  tablespoons water (optional)
• 1⁄3 cup nonfat sour cream

Directions

1. Cook onions and garlic in butter and oil.
2. Add scallops, and cook for 5 minutes.
3. Add next 9 ingredients, and simmer for 5 minutes.
4. If you want to thicken the sauce, mix the cornstarch and water. Add to the sauce, and stir and cook until thickened.
5. Remove from heat, and stir in the sour cream.
6. Serve over cooked linguini.