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Spaghetti with Clam Sauce



  • 8 ounces spaghetti
  • 1 tablespoon salt
  • 3 quarts boiling water
  • 2 cloves garlic, crushed
  • 1/4 cup olive or vegetable oil
  • 2 (7 1/2 ounce) cans chopped clams, undrained
  • 1/4 teaspoon salt
  • 3/4 cup chopped parsley
  • Grated cheese
  • Pepper, to taste
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  1. Gradually add spaghetti and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.
  2. Meanwhile, in a saucepan, cook garlic in oil until golden; add remaining ingredients.
  3. Heat slowly and pour over spaghetti in serving dish.

You may add 1 cup chopped Spanish olives, if desired.

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