Pasta Vongole

Ingredients:

• 4 cloves garlic, peeled
• 2 Tbs. Lemon Infused Olive Oil
• ¼ teaspoon chili pepper flakes
• 24 littleneck clams, scrubbed
• 2 cups white wine
• 1 ½ Lb. spaghetti
• 2 tablespoons fresh lemon juice
• 1 cup minced Italian flat-leaf parsley
• Seasons Fleur de Sel to taste 
• 1/2 tsp. Pepe e Aglio seasoning

Instructions:

1. In a large pot over medium heat, cook the garlic cloves in lemon-infused olive oil until golden, about 1 minute. Add the chili pepper flakes, clams, and wine. Cover the pot and steam until the clams open, about 7 minutes. Strain, reserve the broth, and set the clams aside to cool.
2. Boil the spaghetti in well-salted water until al dente. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat, let it boil, add the lemon juice, the parsley, and the reserved clams. Finish with  Fleur de Sel and Pepe e Aglio. Add the spaghetti, toss and serve.