• 2 cloves garlic, chopped fine
• 3 tablespoons Raineri Extra Virgin Olive Oil, Silver Foil
• 1/2 cup white wine
• 1 jar Flott Baby Clams, drained, juices reserved
• 1 pound Setaro Spaghettini
• 2 tablespoons flat Italian parsley, chopped
• Salt, pepper to taste

 Heat olive oil over medium heat. Add chopped garlic,  and sauté until golden. Add juices and wine; cook for 1 minute. Reduce heat to low, add the clams, and let cook for 2 minutes until clams are warm. Meanwhile, drop spaghettini in a large pot of boiling, salted water, and cook until al dente, about 5-7 minutes. Drain and toss with sauce,  parsley and salt and pepper.