Lemon Clam Spaghetti recipe

Here is one of our favorite family recipes. The aroma from the butter and lemon is heavenly -- it's definitely comfort food to the max. The antioxidants provided by the lemon in this recipe are probably minimal, but it's a fine enough excuse to feel good about this yummy, easy dinner.
This recipe was found in Managing Your Meals: A Year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals

Lemon Clam Spaghetti

• 1 pound spaghetti
• ½ c (1 stick butter) butter, divided
• 3 T olive oil
• 2 T chopped onion
• 2 cloves garlic, minced
• Clam liquid, drained from clams
• 3 T lemon juice
• 1 T chopped parsley
• 2 tsp grated lemon peel
• ¼ tsp pepper
• 1 bay leaf
• 2 cans (6 ½ oz each) minced clams, drained
• 1 c grated Parmesan cheese
• 8 lemon wedges

Cook spaghetti according to package instructions. Drain and keep warm while making sauce. Heat 3 tablespoons butter and 3 tablespoons oil in heavy pan. Sauté onion and garlic until tender. Add clam liquid, lemon juice, parsley, lemon peel, pepper, and bay leaf. Simmer until liquid is reduced to about 1 cup. Remove bay leaf. Stir in clams; add remaining butter; heat and stir until melted. Pour sauce over spaghetti. Sprinkle with Parmesan cheese; serve with lemon wedges. Makes 8 servings.