Clam Spaghetti

2 cans chopped clams, drained but juice preserved
2-3 Tbsp olive oil
2 Tbsp chopped parsley
2-3 garlic cloves, minced
1/4 cup freshly grated parmesan cheese
1 lb thin spaghetti

Cook spaghetti according to package directions. Drain. Saute garlic in olive oil until brown. Add parsley and stir. Add clam juice. Simmer until liquid is reduced by half. Add clams. Add spaghetti and parmesan cheese and toss, adding additional olive oil as needed to coat spaghetti. Season with salt and pepper to taste.
Yield: 8 servings