1 1/4 lb. shrimp, cleaned
2 tbsp. butter
4 scallions, sliced
1 clove garlic, minced
4 oz. can minced clams, undrained
1 c. chicken broth
1/2 c. dry white wine
2 tbsp. lemon juice
1/4 c. parsley, chopped
3/4 tsp. basil
3/4 tsp. oregano
2 tbsp. cornstarch
1/4 c. sour cream
2 tbsp. butter

In skillet, saute scallions and garlic in butter. Add broth, wine, lemon juice, parsley, basil, oregano, clams with juice. Bring to boil, add shrimp, cook until pink. Add cornstarch blended with 2 tablespoons of water. Cook until thickened. Cook linguine, drain, toss with sour cream and butter. Pour seafood sauce over linguine.