Lemon-Pepper Pasta With Clams - cooking recipe

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

Preparation

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