Lemon-Pepper Pasta With Clams

• 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.

baby clams, olive oil, onion, garlic, chicken broth, lemon juice, cornstarch, parsley, fettuccine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98485 (may not work)