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.