Lemon-Pepper Pasta With Clams Recipe

Name: Lemon-Pepper Pasta With Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) can whole baby clams; 1 Tbsp. olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 1/4 c. reduced-sodium chicken broth; 2 Tbsp. lemon juice; 1/2 tsp. grated lemon peel; 1 Tbsp. cornstarch; 2 Tbsp. chopped parsley; 1 (12 oz.) pkg. spinach and plain fettuccine

Servings: persons

1 (10 oz.) can whole baby clams
1 Tbsp. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/4 c. reduced-sodium chicken broth
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel
1 Tbsp. cornstarch
2 Tbsp. chopped parsley
1 (12 oz.) pkg. spinach and plain fettuccine

1
Drain clams and reserve juice.
2
In skillet, heat oil over medium-high heat; add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
3
Stir in reserved clam juice, broth, lemon juice and lemon peel; bring to a boil.
4
In small bowl, combine cornstarch with 1 tablespoon water and whisk into boiling broth mixture; boil 1 minute.
5
Reduce heat to low and stir in clams and parsley.
6
Cook pasta according to package directions and combine with clam sauce.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10 oz.) can whole baby clams, 1 Tbsp. olive oil, 1 medium onion, diced, 2 garlic cloves, minced, and more.

Yes, Lemon-Pepper Pasta With Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Pepper Pasta With Clams

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