from Luna Convento, Italy

• 1 pound very fresh and thoroughly washed clams
• 4 tablespoons olive oil
• 3 cloves garlic
• 2 tablespoons chopped parsley
• 1 pound spaghetti
• salt & pepper to taste

Saute the garlic in oil until golden, then add clams and cover with a lid. Wait until they open. Add salt, pepper and 1/2 of the parsley. Cook gently.

Meanwhile, in a large saucepan boil 5 quarts of water and cook spagahetti until "al dente".  Drain and place in a hot dish. Add the sauce with the clams to the pasta, sprinkle with chopped parsley. Serve immediately.