Heat a small amount of olive oil in frying pan. Crush 2 cloves of garlic into it. Add four anchovies - stir to a paste.

Drain juice from 2 small cans of minced clams into a glass. Add clams to oil, garlic and anchovies, steam clams.

Make a roux. Melt 1/4 cup butter in a small saucepan. Add flour until thick. Add 1/2 of drained clam juice.

Add rue to clam mixture. Add half and half. Stir until mixture coats a spoon (saucy constitution). Add half and half rue as needed. Add 1 tablespoon of Parmesan cheese. Cook pasta al dente.