1/3 c. olive oil
2 cloves garlic, halved & flattened
1 qt. cherry stone clams, shunked, chopped & liquor reserved
Bottled clam juice
3 tbsp. chopped Italian parsley
Salt & freshly ground black pepper to taste
1/2 tsp. oregano
1 lb. spaghetti, cooked al dente, drained

1. Heat the oil in a heavy saucepan and saute the garlic in it until lightly browned. Remove the garlic.

2. Measure the reserved clam liquor and make up to 1 cup with bottled clam juice. Add with the chopped clams and the parsley to the oil, bring to a simmer and cook about 2 minutes.

3. Season with salt and pepper; add the oregano. Pour over the spaghetti. Yield: 4 servings.