Spaghetti with Clams, Lemon and Parsley from Lemons (A Country Garden Cookbook) by Christopher Idone

Ingredients

• 4 dozen small littleneck clams
• 1 sprig thyme
• 1 bay leaf
• ½ small yellow onion, thinly sliced
• One 2-inch strip of lemon zest
• ½ cup dry, white wine
• 1 pound dried spaghetti
• 1 cup olive oil
• 4 garlic cloves, minced
• Zest of 1 lemon, finely diced
• 1 cup chopped fresh parsley
• Salt
• freshly ground black pepper