3 chopped garlic cloves
1/3 c. olive oil
2 (7 oz.) cans minced clams
1/4 c. white vermouth or wine (optional)
1/2 c. chopped parsley
Pasta for 4 people
Grated or shredded Romano or Parmesan cheese

Chop parsley while water boils for pasta. Assemble remaining ingredients and a salad if you like. Saute the garlic in just 1/4 cup olive oil until light tan. Now it's time to put the dry pasta (our favorite is spinach linguine) in the water. Add remaining oil to garlic pan with 3/4 cup liquid - use either the clam juice from the cans or water and wine or clam juice and wine (our favorite is 1/2 cup clam juice and 1/4 cup white vermouth). Add 1/4 cup chopped parsley. Heat to boiling. Add minced clams. Heat thoroughly. Pour over hot pasta. Toss. Serve topped with remaining 1/4 cup chopped parsley and grated cheese.