1/4 c. olive oil
1/4 c. water
1 (8 oz.) can chopped clams with juice
1 clove minced garlic
1 tsp. parsley
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. pepper
1 can mushroom soup

Saute garlic in oil until lightly browned. Slowly stir in clams and juice and water. Add spices and soup. Stir with whisk. Bring to boil over low flame. Serve hot over cooked spaghetti.

Optional: Microwave on high 8 minutes, stir after 4 minutes. Add spices after microwaving.