4 cloves fresh garlic, minced
Olive oil
1/2 c. fresh parsley, finely chopped
4 cans (6.5 oz.) chopped clams in clam juice
1 lb. linguini

In a small saucepan, add minced garlic and enough olive oil to cover the garlic. Cook on medium heat just until garlic turns clear (about 2 minutes). Add parsley and continue cooking another 2-3 minutes. Add clams and juice, salt and pepper to taste. Stir thoroughly and leave on low heat, covered.

Cook linguini according to directions; drain. Spoon clam sauce on top of individual portions of linguini. Serve immediately. Serves 4.