Linguine with Roasted Garlic & Clam Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams, littleneck
scrubbed clean |
* |
| 2 | tablespoons |
olive oil
|
|
| 4 | cloves |
garlic
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | cup |
white wine
|
*
|
| 12 | ounces |
pasta, linguine
fresh, cooked and drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
clams, littleneck
scrubbed clean |
* |
| 3E+1 | ml |
olive oil
|
|
| 4 | cloves |
garlic
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 237 | ml |
white wine
|
*
|
| 346.8 | ml/g |
pasta, linguine
fresh, cooked and drained |
|
Directions
Place garlic on square of foil and drizzle with a little olive oil.
Roast in 400℉ (200℃) 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.
