1 (7 1/2 oz.) can minced clams, drained
1 med. clove garlic, minced
2 tbsp. butter
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. water
2 tbsp. chopped parsley
1/2 lb. spaghetti, cooked

In saucepan, cook clams and garlic in butter a few minutes. Stir in soup, water, and parsley. Heat; stir now and then. Serve over spaghetti. 4 servings.