Spaghetti with Creamy White Clam Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A handful of ingredients is all you need for this must-try main dish. I often make it when time is short, explains Linda Evancoe-Coble of Leola, Pennsylvania. Add store-bought rolls and a bagged salad and...presto...you have a satisfying meal. Ingredients:
1 can (15 ounces) ready-to-serve reduced-fat new england clam chowder |
1 can (6-1/2 ounces) chopped clams, undrained |
1 tablespoon minced fresh parsley |
1/4 teaspoon garlic powder |
1/8 teaspoon salt |
dash white pepper |
8 ounces uncooked spaghetti |
Directions:
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.
2. Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti. Yield: 4 servings.
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