Linguine with Roasted Garlic & Clam Sauce

• 1 dozen little neck clams, scrubbed clean
• 2 tbsp. olive oil
• 4 cloves garlic
• 1/4 tsp. red pepper flakes
• 3 tbsp. chopped parsley
• 1 cup white wine
• 12 oz. fresh linguine, cooked and drained

1. Place garlic on square of foil and drizzle with a little olive oil.
2. Roast in 400F 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. Stir in linguine and toss to coat.
11. Serve immediately.

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

Taken from www.foodgeeks.com/recipes/6671 (may not work)