- 4 T extra virgin olive oil (plus more for drizzling over the final dish) (44g)
- 2 T butter (28g)
- 5 cl garlic, chopped (30g)
- 1/4 t chile flakes (.4g)
- 1 c white wine (235g)
- 1 can chopped clams, meat and juice separated and reserved (65g)
- juice of 1/2 lemon (31g)
- 24 little neck or manilla clams (1200g)
- 1/2 c parsley, chopped (32g)
- 12 oz linguine (336g)