1 (10 oz.) can baby clams
1/2 lb. spaghetti
Salted water
4 tbsp. olive oil
1 sm. onion, finely chopped
3 cloves garlic, minced
1/2 c. dry white wine
Salt and pepper
1/2 c. chopped fresh parsley

Separate clams from broth. Place oil in wide frying pan over medium heat, add onions and cook stirring often until soft. Mix in garlic, wine and clam broth. Bring to a boil stirring occasionally, cook until liquid is reduced by half. Add clams, season with salt and pepper to taste and stir in parsley. Cook spaghetti and arrange on serving platter, spoon hot sauce over spaghetti. Makes about 4 servings.