On Tap Oil & Vinegar Recipe Detail

Lemon Garlic Linguine with Clams

with Garlic, Lemon, & Butter Olive Oils

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 fresh parsley, chopped
• 1 lb fresh littleneck clams
• 1/2 cup dry white wine
• Juice of 1/2 lemon (cut other half into wedges for serving)
• Kosher salt
• Freshly ground black pepper

Directions:

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

In large skillet over medium heat, sauté garlic, crushed red pepper flakes, and parsley with Butter Olive Oil and Garlic Olive Oil. Cook until fragrant, 1 minute. Add clams and wine. Cover with tight-fitting lid and cook until clam shells open, 7-10 minutes. (Discard any unopened clams.) Add Lemon Olive Oil, lemon juice, and cooked linguine. Toss until combined, season with salt and pepper.

Serve with lemon wedges.