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Ingredients Jump to Instructions ↓

  1. 1 can (15 ounces) ready-to-serve reduced-fat New England clam chowder

  2. 1 can (6-1/2 ounces) chopped clams, undrained

  3. 1 tablespoon minced fresh parsley

  4. 1/4 teaspoon garlic powder

  5. 1/8 teaspoon salt Dash white pepper

  6. 8 ounces uncooked spaghetti

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes until slightly thickened. Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti. Yield: 4 servings.

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