Ingredients
12 oz linguine
2 Tbs Butter Infused Olive Oil
1 Tbs Fused Lemon Olive Oil
1 Tbs Garlic Infused Olive Oil
3 cloves garlic, minced
pinch of crushed red pepper flakes
2 Tbs freshly chopped parsley
1 lb fresh littleneck clams
1/2 cup dry white wine
juice of 1/2 lemon
kosher salt
freshly ground black pepper
Directions:
In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, sauté garlic, pepper flakes and parsley with the butter oil and garlic oil. Cook until fragrant, one minute. Add clams and wine. Cover with a tight fitting lid and cook until clam shells open, 7-10 minutes. ( Discard any unopened clams.) Add lemon olive oil, the lemon juice and the cooked linguine. Toss until combined. Season with salt and pepper. Serve with lemon wedges.