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Bring 5 to 6 quarts of salted water to a boil in a large kettle, for cooking spaghetti. Add a few drops of oil to the water
so the spaghetti won't stick together. In a large skillet, saute garlic onion, salt, and pepper in oil until golden. Add basil, clams, parsley, and approximately one-half of the clam juice from
each can. Blend well and continue cooking for 5 to 6 minutes, stirring occasionally, until hot. Meanwhile, cook spaghetti until tender. Drain. Divide clam sauce over four portions of spaghetti and
sprinkle with Parmesan cheese before serving.
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