1/2 lb. sm. shells or bows pasta
1/2 c. olive oil (measure in pt. measuring cup or jar)
2 (6 oz.) cans minced or chopped clams, drained
1/2 c. grated fresh Parmesan cheese
3 tbsp. freshly squeezed lemon juice
2 cloves garlic, crushed
3 tbsp. fresh parsley, chopped
3 tbsp. basil, fresh, chopped
1 tbsp. fresh mint, chopped
1/2 tsp. salt, more or less to taste
1/2 tsp. freshly ground black pepper, more or less to taste
Thin lemon slices & parsley sprigs

Cook pasta al dente. Remove with slotted spoon to bowl containing 1 tablespoon of the olive oil and mix to coat pasta to prevent sticking. Add drained clams and mix; let cool to room temperature.

Meanwhile, to remaining olive oil add lemon juice, garlic, parsley, basil, mint, salt and pepper. Beat with a whisk or shake until it mixes. Pour over pasta and clams; add 1/4 cup of the cheese and toss to mix. Arrange on dishes, sprinkle with remaining cheese and garnish with slice of lemon and sprig of parsley. Serves 2 to 4.