2 sm. cloves garlic
2 tsp. cooking oil
4 sprigs parsley, finely chopped
2 (7 oz.) cans minced clams
1/3 c. tomato sauce
1/4 c. sherry cooking wine
Salt and pepper

Crush or mince garlic, cook in oil until softened. Add parsley and undrained clams. Stir in tomato sauce and sherry. Simmer over low heat about 10 minutes. Do not boil. Season to taste with salt and pepper. Ladle over hot spaghetti, tossed with Parmesan cheese. Serves 6 to 8.