Heat the oil in a saucepan, and saute the garlic until fragrant and light browned. With a slotted spoon, remove the garlic.
Measure reserved clam liquor with additional bottled clam juice to make one cup. Add to the oil along with the chopped clams and parsley. Bring to a slow simmer and cook for two minutes.
Season with salt and pepper and serve with spaghetti.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.