Infuzion's Linguini And Clams

1 Tablespoon Chopped Garlic

½ Cup White Wine

½ Tablespoon of Butter

1 pound Prince Edward Clams

½ Lemon – Juiced

6 oz. Pre Cooked Linguine

1 Chopped Scallion

2 oz. Freshly Shaved Parmesan Cheese

½ Cup Chopped Oklahoma Vine Ripe Tomatoes (Yellow and Red)

In sauce pan , and over medium heat, add garlic and butter. Let garlic sweat with the butter and add the clams and white wine. Cover for 3-4 minutes until you have a full steam, then add juice from ½ lemon and add pre-cooked linguine, tomatoes and scallions. Clams should be opened and ready to serve in a bowl with fresh focaccia bread