• 1/3 cup olive oil

• 1 clove garlic

• ½ cup clam juice

• ½ t. dried oregano

• One 7 ½ -8 oz can clams

• 2 T. parsley

• ¼ t. salt and pepper (each)

Sauté garlic in oil.  Add clam juice, oregano, salt and pepper.  Simmer 5 minutes.  Stir in clams and juice and cook uncovered about 10 minutes.  Stir in parsley.  Serve tossed with angel hair or thin spaghetti.