2 cans (6.5 oz.) minced clams
1/2 c. olive oil
4 cloves garlic, minced
1 tbsp. cornstarch mixed with 2 tbsp. water
2 tbsp. parsley, chopped
Salt & pepper to taste
1 lb. spaghetti
6 qt. boiling salted water

1. Set water on to boil.

2. Heat oil in skillet. Saute garlic until lightly browned. Add parsley, clams with juice. Pour in cornstarch paste until mixture thickens into sauce. Add parsley and seasoning.

3. Add spaghetti to rapidly boiling water 10-12 minutes or al dente.

4. Place spaghetti on warm platter and pour sauce over. (Katie Loves this!) Serves 4.