Linguine With Roasted Garlic And Clam Sauce |
Course : Italian
Source: TVFN How to Boil Water
Serves: 1 |
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Ingredients:
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 |
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 |
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Preparation / Directions:
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
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