Ingredients

• ¾ cup salted butter, divided in half
• 4 ½ Tbsp olive oil
• ½ cup onion, finely chopped
• 3 cloves garlic, minced
• 4 cans (6.5 oz each) minced clams, reserve liquid in a medium bowl
• 4 ½ Tbsp lemon juice
• 3 Tbsp fresh (or 3 tsp dried) Italian parsley, chopped
• 3 tsp lemon zest
• ⅜ teaspoon ground black pepper
• 1 bay leaf (optional)
• 24 oz angel hair pasta
• Parmesan cheese (optional, for serving)
• Lemon wedges (optional, for serving)

Directions

1. Heat half of the butter and all of the olive oil in a large sauté pan. Sauté onion and garlic until tender.
2. Add liquid from clams, lemon juice, parsley, lemon zest, pepper, and bay leaf. Simmer until liquid is reduced to about 1 ½ cups.
3. While sauce is simmering, boil water and cook pasta. Drain and transfer to a serving bowl.
4. Remove bay leaf. Stir in clams and heat thoroughly. Add remaining butter and stir until melted.
5. Pour sauce over pasta. Sprinkle with cheese and serve with lemon wedges.

Notes