Linguine with Roasted Garlic and Clam Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 792
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 102
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 33
- Cholesterol
- 150
- Sodium
- 578
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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
- 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.