Step 1) Heat oil in a large, deep-sided skillet over medium heat. Stir in garlic and cook for 30 seconds. Add clams with juice and bring to a boil.
Step 2) Stir chicken broth, sherry and corn starch together in a small bowl until corn starch is dissolved. Add to skillet with clams and bring to a boil. Boil 1 minute, stirring constantly.
Step 3) Add cooked pasta to sauce and stir to combine. Cook for 1 minute or until heated through.
Step 4) Transfer to a serving dish, sprinkle with parsley and serve immediately.