Linguine with Roasted Garlic & Clam Sauce
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Ingredients
| 1 dozen | little neck clams, scrubbed clean | | 2 tbsp. | olive oil | | 4 cloves | garlic | | 1/4 tsp. | red pepper flakes | | 3 tbsp. | chopped parsley | | 1 cup | white wine | | 12 oz. | fresh linguine, cooked and drained |
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Instructions
Place garlic on square of foil and drizzle with a little olive oil. Roast in 400°F oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Stir in linguine and toss to coat. Serve immediately.
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