1. Cook and drain spaghetti as directed on package.
2. Meanwhile, in 1 1/2 quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. In large bowl, toss spaghetti and clam sauce. Sprinkle with cheese and additional parsley.
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