Preparation:
Sauté onion and garlic in 2 tbsp. margarine until tender.
Stir in shrimp, clams, broth, wine, lemon juice, parsley and seasonings. Bring to a boil, reduce heat simmer 5 minutes.
Slowly stir in cornstarch mixture. Cook stirring constantly until thickened. Remove from heat, cover. Cook linguine, drain, toss with sour cream and 2 tbsp. margarine.
Serve sauce over linguine. |