Linguine with Roasted Garlic and Clam Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
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