4 lb. clams in shell
Fresh pepper
3/4 c. olive oil
6 garlic cloves, crushed
Salt
1 lb. spaghetti or linguini, imported
1/4 c. fresh parsley, chopped
1/4 c. crushed tomatoes (preferably fresh) or Italian canned

Scrub clams well and rinse them. Set aside. Pour oil into large skillet (big enough to hold all ingredients). Add garlic and fry until golden. At this time boil salted water or spaghetti and cook until "al dente" (slightly firm). Add sauce, parsley, salt and pepper to taste. Add clams, then simmer for 15-20 minutes, until clams open. Discard any that do not open in 30 minutes. Drain spaghetti and place in serving bowl. Toss with sauce. Place clams on top and serve.