1 sm. can (6 oz.) chopped clams
Olive oil
Garlic cloves (as much as you like, 4-5 cloves)
Parsley
Georgia Jerk or pepper
Linguine, cooked according to directions on pkg.

Drain clams and rinse well. Reserve the clam juice for later. (Juice may need to be strained through cheesecloth to remove the grit.)

Chop the garlic and saute in a small amount of olive oil. Add clams and saute briefly.

Gradually add reserved clam juice and simmer. Add parsley.

If you want it spicy, season to taste with Georgia Jerk. If you don't want it that spicy, season with fresh cracked pepper.

Simmer a little longer and the sauce will thicken and the flavors will blend. Toss with linguine. Serves 2.