12 oz. linguine
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
