1 lb. linguine
Olive oil
Clam meat from seafood counter with juice
Fish broth from Knorr cube
Anchovies (opt.)
Garlic
Pepper
Parsley
Romano cheese

Cover bottom of saute pan with approximately 4 to 5 tablespoons of olive oil. Saute 2 to 3 chopped garlic cloves with chopped anchovies. Add chopped parsley. Add 1 cup broth to oil mix. Gently boil for 1 to 2 minutes. Add clams with juice to mix. Do not cook. Boil water. Add linguine - cook al dente. When finished add sauce to pasta. Serve with plenty of Romano cheese, pepper and good Italian bread.