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1
Bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
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2
Reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
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3
Cut the onion into small dice, mince the garlic, and chop the thyme.
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4
In a large skillet, over medium heat, combine the onion, oil and 1/8 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 8 to 10 minutes.
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5
Stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
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6
Add in chicken broth, clam juice, and bay leaf.
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7
Increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
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8
Meanwhile, squeeze out 1/2 cup fresh lemon juice.
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9
Chop parsley.
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10
Whisk together cornstarch and water; stir into skillet.
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11
Cook until slightly thickened, about 2 minutes; remove from heat.
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12
Whisk in lemon juice and cream cheese until well incorporated.
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13
Add shrimp and clams, cover and return to low heat to warm through.
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14
Add the sauce with seafood and chopped parsley to the pasta and gently toss.
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15
Add reserved cooking liquid, as needed, if the sauce is too thick.
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16
Season with salt and pepper and serve.
