1/4 c. olive oil
1 clove garlic, sliced thin
1/4 c. water
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
1/2 tsp. chopped parsley
1 c. (8 oz. can) little neck whole clams with juice

Heat oil and garlic in skillet until garlic is lightly browned. Let cool slightly. Stir water in slowly. Stir in salt, oregano, pepper, and chopped parsley. Slowly add clams. Cook until clams are heated. Serve hot on cooked spaghetti. Yield: 1 1/2 cups sauce.