6 tbsp. olive oil
1 tsp. finely chopped garlic
1 c. clam broth, bottled or from can (use wine to top off)
1/4 c. dry white wine
6 to 8 qts. water
1 tbsp. salt
1 lb. spinach spaghetti (fettucini)
2 tbsp. soft butter
1 can clams, drained but reserve broth
Parsley
Fresh Parmesan cheese

First, cook spaghetti al dente (7 to 12 minutes). Drain well, lifting strands with a fork. Transfer spaghetti to large heated serving bowl and toss it with soft butter. Keep warm.

In a heavy skillet, heat olive oil until light haze forms over it. Stir in garlic and cook over moderate heat 30 seconds, stirring constantly. Pour in clam broth and wine (1 1/4 cups liquid when combined) and boil briskly over high heat, until liquid has reduced to about 3/4 cup.

Add clams and cook 1 to 2 minutes stirring constantly. Pour sauce over cooked spaghetti, sprinkle with fresh parsley and Parmesan cheese and toss until well mixed. Serve at once.