Spaghetti with Clam Sauce

8 ounces spaghetti
1 tablespoon salt
3 quarts boiling water
2 cloves garlic, crushed
1/4 cup olive or vegetable oil
2 (7 1/2 ounce) cans chopped clams, undrained
1/4 teaspoon salt
3/4 cup chopped parsley
Grated cheese
Pepper, to taste

Gradually add spaghetti and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.

Meanwhile, in a saucepan, cook garlic in oil until golden; add remaining ingredients. Heat slowly and pour over spaghetti in serving dish.

NOTE: You may add 1 cup chopped Spanish olives, if desired.