Bring a large pot of lightly salted water to a boil. Add pasta, cook until al dente (time will vary depending on type of pasta used, for spaghetti 8-10 minutes), and drain.

Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup.

In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.