Linguine with Clams, Prawns and Spring Peas | Saraspe Seafoods

Ingredients

• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 shallots, diced
• Sea salt
• 4 cloves to 1 head of garlic (depending on taste)
• 2 lemons
• 1 glass dry white wine (we prefer something from southern Italy such as Grillo)
• 3 pounds littleneck clams
• 1 pound linguine
• 1 cup chopped parsley
• 1 cup shelled peas
• 10-12 spot prawn tails
• ½ tablespoon crushed red pepper (optional)
• Flaky salt such as Maldon for finishing