LINGUINE WITH CREAMY SHRIMP AND CLAM SAUCE

SERVES 4 to 6

My mother found a recipe similar to this in a cookbook and, wanting to try it, asked for suggestions. We made quite a few changes and it is quite good. This is one of those recipes where canned clams are more appropriate than fresh, making preparation a lot easier. Peel the shrimp and make the broth earlier in the day. Keep both refrigerated.

INGREDIENTS

1 pound linguine

4 tablespoons butter, divided

2 large shallots, finely chopped

4 large garlic cloves, minced

1 can (6.5 ounces) minced clams, with juices

1 cup shrimp broth (can use low-salt chicken or clam broth)

1/2 cup dry white wine

2 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh basil, or 1 teaspoon dried

1 tablespoon chopped fresh oregano, or 1 teaspoon dried

Pepper to taste

1 pound shrimp, peeled (use peels to make shrimp broth)

2 tablespoons cornstarch mixed with 2 tablespoons cold water until smooth

1/4 cup sour cream (I use reduced fat)

Freshly grated Parmesan cheese, optional garnish

Cook the linguine according to package directions for al dente. Meanwhile, heat a large sauté over medium-high heat. Add 2 tablespoons of the butter, then the shallots and garlic. Sauté until tender, about 3 minutes. Add the clams with their juices, shrimp broth, lemon juice, wine, parsley, basil, oregano and pepper. Bring to a boil over high heat and cook for about 5 minutes or until slightly reduced. Add the shrimp and cook just until pink. Stir the cornstarch mixture to recombine. Add to the sauce and stir until smooth and thickened.

Drain the pasta and add to the sauce. Add the sour cream and remaining 2 tablespoons of butter. Toss well to combine. Serve immediately, passing Parmesan cheese separately.

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