LINGUINE WITH SEAFOOD SAUCE

12 oz. uncooked linguine
4 tablespoons margarine or butter (*See Note)
4 green onions, sliced
1 garlic clove, minced
1 (12-oz.) pkg. frozen uncooked shrimp, thawed, drained
1 (6.5 oz.) can minced clams, undrained
1 cup chicken broth
1/2 cup dry white wine (Chardonnay, Chenin Blanc or Sauvignon Blanc)
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup light sour cream

Cook the linguine to desired doneness as directed on package.

Meanwhile, melt 2 tablespoons of the margarine in large skillet over medium heat. Add onions and garlic; cook until onions are tender. Stir in shrimp, clams, broth, wine, lemon juice, parsley, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer 5 minutes.

In small bowl, combine cornstarch and water; blend well. Slowly stir into seafood mixture. Cook until mixture boils and thickens, stirring constantly.

Drain linguine; rinse with hot water. Toss linguine with sour cream and remaining 2 tablespoons margarine.

Serve seafood sauce over linguine.

Makes 8 servings
Source: Recipe booklet: Good-For-You Dinners, Pillsbury Classic Cookbooks, September, 1996