Linguine with Roasted Garlic and Clam Sauce

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 2 servings
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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


  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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