1/4 cup chopped onion
2 garlic cloves, crushed
1 teaspoon butter
1 teaspoon olive oil
1/2 lb shrimp
1/2 lb scallops
1 (6 1/2 ounce) can clams, not drained
1 1/2 cups chicken broth
1 teaspoon basil
2 tablespoons parsley
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Emeril’s Original Essence
1/4 cup nonfat sour cream


Cook onions and garlic in butter and oil, until tender. Add rest of ingredients and simmer about 5 minutes. Thicken with 2 Tbsp cornstarch and 3 tbsp water.

In the mean time, cook linguini and toss with 1/4 cup low-fat sour cream. Add seafood sauce to pasta and serve with freshly grated Parmesan cheese and crushed red pepper flakes.