Spaghetti Vongole

Strain clam broth through a fine sieve and set aside. Heat olive oil in a pan. Saute garlic briefly and add tomatoes and clam broth, mix well and simmer for about 15 minutes. Cook spaghetti in plenty of salted water until al dente and drain well, collecting about 1 cup of cooking water.  Add clams to tomato sauce and season with salt, pepper and parsley. Add pasta to the sauce and mix well (if necessary, add 2-3 tablespoons of cooking water). Arrange on plates and serve immediately.