From "Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily Inbox newsletter.

  • 1/2 cup butter (1 cube), divided
  • 3 tablespoons olive oil
  • 1/3 cup onion, coarsely chopped
  • 2 garlic cloves, minced
  • 2 (7-1/2 ounce) cans chopped clams
  • 3 tablespoons freshly-squeezed lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon freshly-ground black pepper
  • 1 bay leaf
  • 1 tablespoon cornstarch dissolved in 1/4 cup cold water
  • 1 pound spaghetti
  • 1 cup freshly-grated Parmesan cheese
  • Lemon wedges


    In a saute pan over medium heat, melt 1 tablespoon butter.  Add olive oil.  Add onion and garlic and saute until onion is tender.  Drain clams and reserve juice.

    Add clam juice, lemon peel, pepper, bay leaf, and cornstarch mixture to saute pan.  Raise heat and bring to a boil for 1 to 2 minutes.

    Add drained clams and remaining butter.  Stir until butter is melted and clams are heated through.  Lower heat.  Add lemon juice and parsley and stir.

    Prepare pasta according to package directions.
      Pour clam sauce over noodles.  Sprinkle with Parmesan cheese, toss well and serve with lemon wedges.

    SERVES: 6

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