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Pasta With Shrimp, Clams, Lemon and Garlic
6 servings

If you're a party of four for dinner at home tonight, I suggest you make this dish anyway and savor the (cold) leftovers the next day.

This recipe's a riff on a lightened-up recipe from folks at America's Test Kitchen.

1 pound dried whole-wheat linguine or thin-shaped pasta

1 medium onion

8 cloves garlic

Leaves from 8 to 10 sprigs thyme

1 teaspoon olive oil

1/8 teaspoon crushed red pepper flakes

2 cups low-sodium chicken broth

2 bottles (16 ounces total) clam juice

1 bay leaf

3 or 4 large lemons

Leaves from 6 stems flat-leaf parsley

2 tablespoons cornstarch

3 tablespoons low-fat cream cheese, at room temperature (do not use nonfat)

12 extra-large cooked (peeled and deveined) shrimp, defrosted

8 ounces chopped clams, such as Cape Cod brand (see headnote), drained (may substitute 8 to 10 ounces of additional cooked, peeled and deveined shrimp)

Questions?

-- Bonnie Benwick