Ingredients
- 12 little neck clams scrubbed clean
- 12 linguine (fresh cooked)
- 4 garlic (cloves)
- 1 cup wine (white)
- 2 tablespoons olive oil
- 3 tablespoons parsley (chopped)
- 1/4 teaspoon pepper flakes (red)
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.
