​Northfield Olive Oils and Vinegars

Linguine in Lemon Clam Sauce
2 cans of clams and the clam juice
1 small onion diced
3 garlic cloves minced

1/4 cup plus 2 tbsp. Lemon Fused olive oil

1 tsp Roasted Garlic Sea Salt

4oz angel hair pasta
2 oz. freshly grated Parmesan Cheese
fresh basil (optional)
Cook pasta according to the package.  Meanwhile, sauté onion and garlic over a medium heat, in 1/4 cup lemon olive oil, once onion looks transparent (about 5 minutes) then add the two cans of clams and season with Garlic sea salt, keep warm. Once, pasta is cooked strain & toss with 2 tbsp. of garlic olive oil.  Add pasta to the clam and onion mixture and mix well.  Plate and top with freshly grated Parmesan Cheese and Fresh basil.  Good idea to have bread (Picual peasant bread) to soak up any remaining clam/onion sauté sauce.