1/2 c. olive oil
2 (10 oz.) cans baby clams
1 lb. spaghetti
Juice of 1 lemon
4 to 5 cloves garlic, minced
1/4 c. parsley
1/4 tsp. crushed black pepper
1/4 tsp. oregano
1 tomato, diced
Parmesan cheese

While spaghetti is cooking, saute garlic in olive oil (do not brown garlic). Add spices and clams with juice; simmer approximately 5 minutes. Drain spaghetti and return to pot and toss with lemon juice. Serve spaghetti with clam sauce, top with Parmesan cheese and diced tomatoes.