Linguine With Roasted Garlic And Clam Sauce

From the day of Pentecost, there has been not one great spiritual awakening in any land which has not begun in a union of prayer, though only among two or three. And no such outward, upward movement has continued after such prayer meetings have declined. It is in exact proportion to the maintenance of such joint and believing supplication and intercession that the Word of the Lord in any land or locality has had free course and been glorified.

Arthur Pierson

CATEGORY	CUISINE	TAG	YIELD
		Garlic, Pasta	1	Servings

INGREDIENTS

1		Dozen little neck clams
		scrubbed clean
2	T	Olive oil
4		Cloves garlic
1/4	t	Red pepper flakes
3	T	Chopped parsley
1	c	White wine
12	oz	Fresh linguine, cooked and
		drained

INSTRUCTIONS

Place garlic on square of foil and drizzle with a little olive oil.
Roast in 400 degree 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  Recipe By     : TVFN How to Boil Water
Posted to MC-Recipe Digest V1 #225  Date: Thu, 26 Sep 1996 12:46:33
-0500  From: "Jon and Angele Freeman" <jfreeman@netusa1.net>  NOTES :
Show #BW8295

A Message from our Provider:

“Life Has Many Choices. Eternity Has Two.”