Set a nice big pot to boil with water for your pasta. Sprinkle some salt in the water.
In a large frying pan, melt butter, and cook the garlic until it is toasty brown but not burned (a minute or two). Watch it.
Cook your pasta a little short of all the way: it will cook more in the sauce. In the case of angel hair, you'l be cooking it for just a minute or two. When it is done, drain it.
Add the two cans of clams and their juice to the garlic in the frying pan and bring it to a simmer.
Add some parsley. Fresh is nicer, but I never have that. Dad always uses dried and that's tasty enough in these parts. Stir and cook for a few minutes.
Here's where Dad and I diverge. He would just serve this over the pasta, but I always find it doesn't make enough sauce, and the sauce sticks to the pasta a little better if I cook them together a little, so put your pasta in the pan with the sauce.
If you want more liquid, you can splash in some chicken broth (or veggie broth)...
... and let it cook just a minute or two all together to let the pasta absorb some sauce.
Serve with Parmesan cheese if desired. Practice your pasta twirling.