Lemon Garlic Linguine with Clams
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
12 oz. linguine
2 Tbsp AOOC Butter Olive Oil
1 Tbsp AOOC Lemon Olive Oil
1 Tbsp AOOC Garlic Olive Oil
3 cloves garlic, minced
pinch of crushed red pepper flakes
2 Tbsp freshly chopped parsley
1 lb. fresh littleneck clams
½ cup dry white wine
juice of ½ 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, saute 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, half of the juice from the lemon, and cooked linguine and toss until combined.
- Season with salt and pepper. Serve with lemon wedges.
