Lemon Garlic Linguine with Clams

Lemon Garlic Linguine with Clams

17th Aug 2020

12 oz. linguine or bucatini or penne rigate

2 tbsp. Butter Infused Olive Oil

1 tbsp. Fused Lemon Olive Oil

1 tbsp. Garlic Infused Olive Oil

3 cloves garlic, minced

Pinch of crushed red pepper flakes

2 tbsp. freshly chopped parsley

1 lb. fresh littleneck clams

1/2 c. dry white wine

Juice of 1/2 lemon, save half for wedges when serving

Kosher salt

Freshly ground black pepper

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, crushed red pepper flakes, and parsley with the Butter infused Olive Oil and Garlic Infused Olive Oil. Cook until fragrant, 1 minute. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.) Add Lemon Fused Olive Oil, half of the juice from the lemon and cooked linguine and toss until combined. Season with salt and pepper.

Serve with lemon wedges.

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