Title: Linguine with Roasted Garlic & Clam Sauce
Categories: Pasta Shellfish Main
Yield: 2 Servings
| 1 | | Dozen little neck clams, scrubbed clean |
| 2 | tb | Olive oil |
| 4 | | Garlic cloves |
| 1/4 | ts | Red pepper flakes |
| 3 | tb | Chopped parsley |
| 1 | c | White wine |
| 12 | oz | Fresh linguine, cooked and drained |
Place garlic on square of foil and drizzle with a little olive oil. Roast
in 400 degree 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.