1/4 cup Onion, chopped
1 clove Garlic, finely chopped
2 tbsp Olive oil
2 6.5 oz. cans Chopped clams, drained, reserving 2/3 cup liquid
2 tbsp Lemon Juice
1/2 tsp Cracked black pepper
1 Bay Leaf
1 tbsp Fresh parsley, chopped
1/4 - 1/2 lb Linguine, cooked & drained
Grated parmesean cheese
2 tbsp Margarine or butter
1. In medium skillet, cook onion and garlic in margarine and oil until golden. Add reserved clam liquid, lemon, pepper, and bay leaf. Bring to a boil; simmer uncovered 5 minutes. Stir in clams and parsley; heat through. Remove bay leaf; serve with hot linguine, cheese and additional pepper. Refrigerate leftovers.