1/4 c. olive oil
2 cloves garlic
2 tbsp. finely chopped parsley (or 1 tbsp. dried)
1/2 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
2 (7 1/2 oz.) cans minced clams
1 (1 lb. 3 oz.) can tomatoes
1 (8 oz.) pkg. thin spaghetti

Heat olive oil in saucepan, stir in crushed or finely chopped garlic and fry until golden. Add parsley and seasonings.

Drain clams (save liquid). Set clams aside. Pour clam liquid into seasoned oil along with tomatoes (fork tomatoes apart into chunks). Cook over low heat for 45 minutes. Stir occasionally. Cook spaghetti; drain. Stir clams into sauce. Serve over spaghetti. Serves 4.