1 lb. spaghetti
3 dozen fresh little neck clams
3/4 c. olive oil
6 cloves garlic, chopped
Pinch oregano
Pinch crushed red pepper
1/2 c. canned Italian plum tomato
Salt and pepper
2 tbsp. chopped fresh parsley

Soak clams in a bucket of cold water and scrub them to remove sand. Rinse in several changes of water until water is clear. Cook spaghetti as per package directions. Heat oil in saucepan and saute garlic. Add oregano, red pepper and then tomatoes. Cook uncovered a few minutes. Place clams on top of sauce and cover. Heat until clams open. Stir to combine juices released from clams with sauce and cook another minute or two. Add salt to taste. Toss part of sauce with cooked drained spaghetti. Add pepper and parsley and place remaining sauce and clams on top of spaghetti.