Total Calories: 367
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.
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