Pasta With Shrimp, Clams, Lemon and Garlic - Atk |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe creates a creamy and garlicky sauce. ATK = America's Test Kitchen. Ingredients:
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 |
Directions:
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.
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