• 1/2 cup olive oil 
• 6 large cloves garlic, minced 
• 3 tablespoons chopped fresh parsley, or 1 tablespoon dried 
• 3 tablespoons chopped fresh oregano, or 1 tablespoon dried 
• 6 cans minced clams 
• 1/2 cup dry white wine (optional) 
• pepper to taste 
• 1 pound linguine or spaghetti
• Freshly grated Parmesan cheese

In medium skillet, heat oil over medium heat. Add garlic and sauté‚ until golden, but not browned. Add clams with juice, wine, parsley, oregano, pepper. Bring to a boil and simmer until liquids are reduced, about 10 minutes. 

Meanwhile, cook pasta according to package directions for al dente. Drain; add to sauce. Toss well and cook about one minute. Serve, passing the Parmesan cheese.