4 cans chopped or minced clams
1 lb. linguine
20-30 cloves garlic (to taste, more is better)
1/4 c. olive oil
Salt for pasta
Parsley flakes to taste

Cook pasta al dente in 6 quarts salted water. Drain, rinse and set aside. Drain clams, reserving 1/2 cup of the liquid and set aside. Saute garlic in olive oil until tan. Lower heat. Add clams (stand back they pop). Add juice. Saute until golden. Mix pasta, clam sauce and parsley. Serve hot.