*Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.

**Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.

Melt the butter in a small saucepan over medium heat.

Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.

Add the can of clams, including the liquor they are packed in.

Add the salt, pepper and oregano and bring to a boil over medium heat.

Continue cooking uncovered over medium heat until the liquid is reduced by about 25 % (about 10 minutes)

Reduce heat and stir in the cream--do let it boil.

If you used heavy cream, the sauce should be thick enough, but if you used half-and-half or light cream, you may have to thicken--

TO THICKEN IF DESIRED:

Mix 1 tbs of cornstarch in 2 tbs cold water and add to the sauce, stirring constantly over medium heat until mixture thickens, about 1 minute.

Serve over hot pasta and top each serving with 1 tbs of the finely chopped *fresh* parsley. (1/2 tbs each if using the dehydrated)