Heat the soup, parsley, garlic powder and spaghetti in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
1 can (18.8 ounces) Campbell’s® Chunky™ New England Clam Chowder1 tablespoon chopped fresh fresh parsleyor 1 teaspoon dried parsley flakes0.25 teaspoon garlic powder4 ounces (1/4 of a 1-pound package) spaghetti, cooked and drained
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