Preparation:
Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet
With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat and Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder and Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture and Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese and Serve Immediately. |
