Linguine with Clams

Ingredients

• 12 ounces linguine

• 2 tablespoons Butter Infused Olive Oil

• 1 tablespoon Lemon Pressato Olive Oil

• 1 tablespoon Garlic Infused Olive Oil

• 3 cloves garlic, minced

• Pinch of crushed red pepper flakes

• 2 tablespoons freshly chopped parsley

• 1 pound fresh littleneck clams

• 1/2 cup dry white wine

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

• Kosher salt

• Freshly ground black pepper

Directions

1. In a large pot of salted boiling water, cook pasta until al dente. Drain and set aside.

2. 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.

3. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, about 7 to 10 minutes. (Discard any unopened clams).

4. Add Lemon Pressato Olive Oil, half of the juice from the lemon, and cooked linguine and toss until combined. Season with salt and pepper.  Served with toasted bread and enjoy.