Lemon Garlic Linguine w/Clams
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 Oil and Garlic 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 Oil, half of the juice from the lemon and cooked linguine and toss until combined. Season with salt and pepper.