- 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.