4 dozen small Little Neck clams, washed and steamed open in water or
2 (6 1/2 ounce) cans chopped clams in can and 1 bottle of clam juice

8 pieces of garlic, chopped
3 tbsp. fresh parsley
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. black pepper
Red pepper seeds (according to taste)
1/4 c. olive oil

Saute' garlic in oil until golden in color. Add water from clams that has been strained through cheesecloth or clam juice. Add parsley, oregano, black pepper and red if desired, and salt. Cook on medium high heat for 10 minutes. Add clams that have been removed from shells and chopped or canned clams. Cook 5 more minutes. Serve over spaghetti or linguini.

Serves 4 or 5.