Lemon clam spaghetti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 3 | tablespoons | Olive oil |
| ⅓ | cup | Onion, finely chopped |
| 2 | Cloves garlic chopped | |
| 2 | cans | Clams, minced 8 oz size, drained liquid reserved |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Parsley, chopped |
| 2 | teaspoons | Lemon peel, grated |
| ¼ | teaspoon | Pepper |
| 1 | Bay leaf | |
| 1 | pounds | Spaghetti |
| 1 | cup | Parmesan cheese, grated |
| Lemon wedges | ||
Directions
Heat 3 T of the butter and the oil in heavy pan. Saute onions and garlic until tender. Add liquid from clams, lemon juice, parsley, lemon peel, pepper, and bay leaf. Simmer until liquid is reduced to about 1 cup. Remove bay leaf. Stir in clams and heat thoroughly. Add remaining butter; stir until melted.
Cook spaghetti in boiling salted water (1 gallon water plus 2 T salt) until just tender, yet firm (about 8-10 minutes); drain.
Pour sauce over spaghetti, sprinkle with cheese and serve with lemon wedges.
Yield: 6-8 servings
Source: Prize-Winning Recipes by Karen Green ISBN 0-517-467976 : Recipe submitted by Maurice Belanger, San Francisco, CA Submitted By APRIL BOWMAN-FOX On 03-07-95