Chincoteague White Clam Sauce and Spaghetti

Ingredients:

1/2 Pound thin spaghetti
1 Can Chincoteague White Clam Sauce
1/2 Cup olive oil
2 Cloves garlic, minced
1 Tablespoon parsley, chopped
Salt and Pepper
3 Quarts boiling salted water

Serving Instructions:

Heat the olive oil in a skillet. Add the minced garlic and brown lightly. Add parsley, Chincoteague White Clam Sauce, and salt and pepper to your own taste. Heat ingredients 2 minutes and remove from heat. Immerse spaghetti in boiling salted water and cook for about 12 minutes or until done, but still tender. Drain spaghetti and place on a platter and pour clam sauce over. Makes 2 full servings.