2 tbsp. butter
4 sliced green onions
1 clove minced garlic
12 oz. frozen shrimp, thawed & drained
4 oz. can minced clams with liquid
1 c. chicken broth
1/2 c. dry white wine
2 tbsp. lemon juice
1/4 c. chopped parsley
1 tsp. basil leaves
1 tsp. oregano leaves
1/4 tsp. each salt & pepper
2 tbsp. cornstarch in 2 tbsp. water
12 oz. uncooked linguine
1/4 c. sour cream
2 tbsp. butter

In large skillet, melt butter; saute onion and garlic. Stir in shrimp, clams, broth, wine, lemon juice, parsley and spices. Bring to a boil, reduce heat, and simmer for 5 minutes. Slowly stir in cornstarch mixture. Cook, stirring constantly until mixture thickens. Remove from heat and cover.

Cook linguine to desired taste. Drain and rinse with hot water. Toss with sour cream and 2 tablespoons butter. Serve sauce over linguine.