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

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.