Spaghetti ala Vongole

I have been doing a lot of spaghetti experiments recently. Normally I cook it as a lunch bag as the place I am working in have very limited choices. Moreover, the can of canned clams I bought years ago is expired about one day. Just took the risk and cook it because I can't find any more canned clams in brine in supermarket shelves! Overall was ok but was a bit salty because i added too much brine and the clams were fishy.

The can of canned clams

Ingredients:

5-6 pips of chopped garlic

4-5 pieces of pitted black olives

1 slice of Pork Ham

1 can of clams in brine

dried parsley

a handful of spaghetti noodles

Clockwise from top: sliced ham, sliced black olives, drained clams, garlic

Method:

1. Cook the spaghetti noodles in hot water and salt til al dente. Remove and drain.
2. Saute garlic til fragrant. Push aside.
3. Saute the ham. Add in parsley and combine the garlic that was put aside.
4. Pour in some of the brine from the clams. About a quarter of the brine into the pan. Simmer a while.
5. When the broth dries up, put pour in the cooked spaghetti and stir fry for a short whole. Add in the olives.
6. Dish and serve.