Lemon Clam Spaghetti

Serves: 8
Total Calories: 367


1 pound noodles spaghetti
1/2 cup butter divided
3 tablespoons olive oil
2 tablespoons onions chopped
2 cloves garlic minced
2 (6 1/2-ounce) cans clams minced, drained (reserve liquid)
3 tablespoons lemon juice
1 tablespoon parsley chopped
2 teaspoons lemon peels grated
1/4 teaspoon black pepper
1 bay leaf
1 cup Parmesan cheese, grated
2 lemons cut into wedges


Cook spaghetti according to package instructions. Drain and keep warm while making sauce. Heat 3 tablespoons butter (or margarine) and 3 tablespoons oil in heavy pan. Saute onion and garlic until tender. Open cans of clams drain, reserving liquid set clams aside. Add liquid drained from clams, lemon juice, fresh parsley (or use 1 teaspoon crushed dried parsley flakes), lemon peel, pepper, and bay leaf. Simmer until liquid is reduced to about 1 cup. Remove bay leaf. Stir in clams add remaining butter or margarine heat and stir until melted. Pour sauce over spaghetti. Sprinkle with Parmesan cheese serve with lemon wedges.

Nutritional Facts:

Serves: 8
Total Calories: 367
Calories from Fat: 100

This Lemon Clam Spaghetti recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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