LINGUINI WITH CLAM SAUCE

16 oz. package spinach linguini
1/4 (or less) cup olive oil
10-20 peeled cloves of garlic - minced or pressed
15oz. can whole baby clams (Cento seems to be the best)
1/3 cup chopped fresh parsley (frozen also works)
Fresh ground black pepper (to taste)

Cook linguini per directions on package.  While it's cooking, saute garlic.  Reduce heat and add clams with liquid and pepper.  Simmer on very low (to retain liquid) until pasta is ready (approx. 5 min).  Sprinkle with parsley and toss with linguini.   Serve with parmesan and additional pepper. 

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