Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      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

Preparation:

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