Spaghetti Alle Vongole

From my collection of old recipes. This one uses canned clams.

• Ready In: 22 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1  garlic clove, crushed
• 2  tablespoons olive oil
• 2  small tomatoes, peeled and chopped fine
• 1⁄2 cup parsley, minced
•  salt
•  fresh ground pepper
• 2 (7 1/2ounce) cans  minced clams with juice
• 8  ounces spaghetti
• 1⁄4 cup  sliced  olive
•  grated parmesan cheese

Directions

1. In saucepan, cook garlic in the oil just until soft, not browned. Add tomatoes, parsley, 1/2 teaspoons salt, pepper and clam liquid. Heat gently. Meanwhile, cook spaghetti until al dente. Drain. Add clams to tomato mixture, heat and toss with spaghetti. Put in serving dish and sprinkle with olives. Serve at once with cheese.