Ingredients
4 green onions, sliced1 garlic clove, minced2 tablespoons butter1 pound cooked medium shrimp, peeled and deveined1 can (6-1/2 ounces) chopped clams, undrained1 cup chicken broth1/2 cup white wine or additional chicken broth2 tablespoons lemon juice1/2 cup minced fresh parsley1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper12 ounces uncooked linguine2 tablespoons cornstarch2 tablespoons cold water1/4 cup reduced-fat sour cream
Preparation
In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions.
Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.
