Floating Olive Branch


  • 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


  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.