LEMON GARLIC LINGUINE WITH CLAMS

August 7, 2020

 

Ingredients
12 oz. linguine
2 tbsp. Butter Olive Oil
1 tbsp. Lemon Olive Oil
1 tbsp. Garlic 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

 

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, crushed red pepper flakes, and parsley with the Butter Olive Oil and Garlic 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 Olive Oil, juice from the lemon and cooked linguine and toss until combined. Season with salt and pepper. Serve with lemon wedges.

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