Lemon Garlic Linguine w/Clams

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Ingredients: 

• 12 oz. linguine
• 2 tbsp. MOV Butter Olive Oil
• 1 tbsp. MOV Lemon Olive Oil
• 1 tbsp. MOV Garlic Olive Oil
• 3 cloves garlic, minced
• Pinch of NHHS Crushed Red Pepper Flakes
• 2 tbsp. freshly chopped parsley
• 1 lb. fresh littleneck clams
• 1/2 cup 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 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.
Enjoy!

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