LEMON CLAM PASTA

From Midge Schroeder

(serves 3-4)
INGREDIENTS:
1 (6.5 oz) can chopped or minced clams, drained (reserve clam juice)
1/2 C. (1 stick) butter
3 Tbsp. olive oil (extra virgin is most tasty)
2-3 cloves garlis, minced
4-6 stalks scallions (green onions) chopped (you can include some of the tops to make it look pretty)
1 medium lemon, juiced and zested
1 bay leaf
Parsley to taste (1/4 to 1/2 Cup chopped)
black pepper to taste
Parmesan or Romano cheese
Pasta
PROCEDURE:

In a saute pan, heat 3 Tbsp butter and the olive oil on medium heat. Add garlic, bay leaf and scallions and saute until tender. Add lemon and clam juices, lemon zest, parsley, and pepper. Reduce heat and simmer down to about 1 cup. Add remaining 5 Tbsps butter and stir until melted. remove from heat. Take out bay leaf. Add the clams and serve immediately with fresh parmesan or romano cheese. Enjoy!

Notes: Angel hair pasta holds the sauce well and cooks faster; linguine is also good but takes longer to cook than angel hair pasta. Don't overcook noodles. Toss in a couple of tsp.'s olive oil to the pasta after you drain and rinse it will help keep it from sticking.

The original recipe called for 1/2 Tsp lemon zest, but I actually put the entire zest of 1 medium lemon, abt 1-2 Tbsp's. I'm also generous with the black pepper.

Roll the lemon under a firm hand on the counter before you cut it to break up the inside and give you a better zest and yield on juice. Don't smash lemon however :)

I tend to skimp on the butter at the end, putting in only 1-2 Tbsp instead of the full 5. My arteries thank me, and my taste buds are still satisfied. But for the full experience, the whole amount makes it great.