Pasta With Shrimp Clams Lemon And Garlic Atk

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This recipe creates a creamy and garlicky sauce. atk = america's test kitchen.

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Steps

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Bring a large pot of salted water to a boil over medium high heat.

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Add pasta and cook according to the package directions.

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Reserve 1 / 2 cup pasta cooking liquid , then drain the pasta and return it to the pot.

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Cut the onion into small dice , mince the garlic , and chop the thyme.

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In a large skillet , over medium heat , combine the onion , oil and 1 / 8 teaspoon salt.

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Cook , stirring occasionally , until the onion begins to soften , about 8 to 10 minutes.

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Stir in garlic , thyme , and red pepper flakes , cook about 30 seconds.

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Add in chicken broth , clam juice , and bay leaf.

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Increase heat to medium and cook until liquid has reduced to about 2 cups , 7 to 10 minutes.

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Meanwhile , squeeze out 1 / 2 cup fresh lemon juice.

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Chop parsley.

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Whisk together cornstarch and water.

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Stir into skillet.

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Cook until slightly thickened , about 2 minutes.

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Remove from heat.

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Whisk in lemon juice and cream cheese until well incorporated.

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Add shrimp and clams , cover and return to low heat to.

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Ingredients

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linguine, kosher salt, onion, garlic cloves, fresh thyme, olive oil, crushed red pepper flakes, low sodium chicken broth, clam juice, bay leaf, lemons, fresh parsley sprigs, cornstarch, water, low-fat cream cheese, chopped clams with juice, black pepper