Linguine with White Clam Sauce

• 2 large cans whole clams, chopped
• 8 cloves garlic
• 1/2 cup (125 ml) olive oil
• small bottle of clam juice
• oregano, to taste
• 1/2 cup (125 ml) fresh parsley, chopped
• black pepper, to taste
• 1 lb (.5 kg). linqiuni or spaghetti
• locatelli or parmesan cheese, grated

1. Cook pasta according to directions, best as al dente.
2. Meanwhile in electric frying pan or large skillet, saute garlic, with parsley and black pepper.
3. Add clam juice, heat to boiling, then turn down heat.
4. Add clams but, DO NOT BOIL.
5. Put pasta in large bowl and pour sauce over it, then toss.
6. Add oregano to taste.
7. Serve immediately with grated locatelli or parmesan cheese.

whole clams, garlic, olive oil, clam juice, oregano, fresh parsley, black pepper, linqiuni, locatelli

Taken from online-cookbook.com/goto/cook/rpage/00029A (may not work)