Shop for this week's Dinner in Minutes
Pasta With Shrimp, Clams, Lemon and Garlic
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
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)
-- Bonnie Benwick
The Food Section
January 12, 2010; 2:00 PM ET
Categories: Recipes , Shopping | Tags: Bonnie Benwick, Dinner in Minutes, recipes, shopping
Save & Share: Previous: Say Cheese: Do you fondue?
Next: On Our Radar: School gardens, sustainable discourse, 'Iron Chef' stunt vegetables
Posted by: wjg78 | January 12, 2010 3:17 PM | Report abuse
Posted by: benwickb | January 12, 2010 4:18 PM | Report abuse
The comments to this entry are closed.