1 (10 oz.) can baby clams
1 bunch fresh parsley
1 medium white onion
1 head garlic
1 lb. linguine
Romano cheese, grated

Cook linguine (al dente) in lightly salted water. Finely chop parsley, onion and garlic and sauté in olive oil until tender and lightly browned. Open clams and strain into container, saving the juice. Set juice aside to settle. Add clams to this pan to heat but not cook. Add clam juice to the mixture to heat but not cook. Serve over linguine topped with liberal amounts of Romano cheese.