1 1/4 c. olive oil
1 (8 oz.) jar clam juice
1 sm. onion, diced
10 to 12 cloves garlic, crushed
Salt and pepper
2 (6 1/2 oz.) cans chopped clams
14 oz. capellini or vermicelli, cooked
3/4 c. freshly grated locatelli cheese

Add first 5 ingredients to deep skillet. Simmer covered about 1/2 hour. Add clams and their juice, just to heat through. Toss sauce with cooked pasta. Pass extra sauce and cheese. Serves 4 generously. Sauce freezes well. Simply reheat gently.