1 lb. thin spaghetti, capellini, or angel hair pasta
2 T. extra virgin olive oil
6 cloves garlic, peeled and minced
3 6-1/2 oz. cans minced clams
1/4 cup grated Romano or Parmesan cheese
freshly ground pepper to taste
In a large pot, boil spaghetti in salted water according to package directions.
In another small pot, heat the olive oil over medium heat. Add the garlic and sauté until the garlic begins to sizzle. Add the clams and juice, and simmer to heat through.When the pasta is "al dente," drain and return to the large pot. Add the clam sauce, grated cheese, and black pepper, and serve immediately.