Linguine with Roasted Garlic and Clam Sauce
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I dozen little neck clams, scrubbed clean
2 tablespoons olive oil
4 cloves garlic
1/4 teaspoon red pepper flakes
3 tablespoons chopped parsley
1 cup white wine
12 ounces fresh linguine, cooked and drained |
| Place garlic on square of foil and drizzle with a little olive oil.
Roast in a 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. Remove clams from pot and pour off liquid into a bowl, leaving any
sand in the bottom of the pot. Rinse the pot and return clams and liquid
to the pot. Stir in linguine and toss to coat. Serve immediately.
Yield: 2 servings
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