Ingrédients pour Pasta With Shrimp Clams Lemon And Garlic Atk
- Linguine
- Kosher Salt
- 1 medium yellow onion, finely diced
- Garlic Cloves
- Fresh Thyme
- Olive Oil
- Crushed Red Pepper Flakes
- Low Sodium Chicken Broth
- 1 cup clam juice
- 1 bay leaf
- Lemons
- Fresh Parsley Sprigs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Low Fat Cream Cheese
- Chopped Clams With Juice
- Black Pepper
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Comment préparer Pasta With Shrimp Clams Lemon And Garlic Atk
- Bring a large pot of salted water (about 6 quarts) to a rolling boil over high heat.
- Add 1 pound pasta (linguine or spaghetti recommended) and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking liquid before draining.
- While pasta cooks, prepare the sauce: finely dice 1 medium yellow onion, mince 4 cloves garlic, and chop 1 tablespoon fresh thyme leaves.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and 1/8 teaspoon salt. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the minced garlic, thyme, and 1/4 teaspoon red pepper flakes (or to taste). Cook for about 30 seconds until fragrant.
- Add 1 cup chicken broth, 1 cup clam juice, and 1 bay leaf to the skillet.
- Increase heat to medium-high and cook, until the liquid reduces to about 2 cups (about 7-10 minutes).
- Meanwhile, juice 1 large lemon (about 1/2 cup juice). Finely chop 1/4 cup fresh parsley.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Stir the cornstarch slurry into the skillet. Cook, stirring constantly, until slightly thickened, about 2 minutes.
- Remove from heat. Whisk in the lemon juice and 4 ounces cream cheese until smooth and creamy.
- Gently stir in 1 pound shrimp (peeled and deveined) and 1 pound littleneck clams (scrubbed). Cover the skillet and cook over low heat until the shrimp is pink and the clams have opened (about 3-5 minutes). Discard any clams that don't open.
- Add the cooked pasta to the skillet and toss gently to coat with the sauce. Add reserved pasta water, 1 tablespoon at a time, if needed, to thin the sauce.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
6g
Carbs
25g
