1/2 bunch parsley, chopped
1/4 c. olive oil
2 cloves garlic, minced
2 cans clams (reserve liquid)
1 pkg. Linguini
Parmesan cheese

Cook linguini according to directions in a non-stick skillet. Heat olive oil and garlic and parsley, saute briefly. Drain clam reserving liquid from one can. Add clams to skillet, heat. Add reserved clam juice gradually while sauce simmers. Serve over linguini with Parmesan cheese sprinkled over top.