3 cloves garlic
2 tbsp. olive oil
2 (6 1/2 oz. each) cans minced clams
1 (8 oz.) bottle clam juice
1/4 c. chopped parsley
Hot cooked linguine
Grated Parmesan cheese

Saute garlic in olive oil until tender but not brown. Add juice from clams (reserve clams), clam juice, and parsley. Simmer 15 minutes; add reserved clams. Heat through. Serve in pasta bowl linguine. Top with plenty of Parmesan cheese. Serve 4.