Linguine with Roasted Garlic and Clam Sauce

• 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.
2. Roast in a 400 degree oven for 20 minutes or until tender.
3. Peel garlic and coarsely chop.
4. Heat oil in a large pot and stir in garlic.
5. Add pepper flakes and parsley.
6. Pour in wine and bring to a simmer.
7. Add clams and cover pot.
8. Cook about 8 minutes or until clams are all open.
9. Discard unopened clams.
10. Remove clams from pot and pour off liquid into a bowl, leaving any sand in the bottom of the pot.
11. Rinse the pot and return clams and liquid to the pot.
12. Stir in linguine and toss to coat.
13. Serve immediately.

neck clams, olive oil, garlic, red pepper, parsley, white wine, fresh linguine

Taken from www.foodnetwork.com/recipes/linguine-with-roasted-garlic-and-clam-sauce-recipe.html (may not work)