Clam Spaghetti

Clam Spaghetti
this recipe came out of an old Campbell's soup cookbook

1 can cream of mushroom soup, Healthy Request version (lower sodium) preferred
1 can chopped or minced clams, drained with juices reserved
3 garlic cloves, minced (you can add more if you like a lot of garlic)
1 tbsp butter or margarine
2-3 tbsp parmesan or parmesan/romano cheese
parsley
milk

Melt butter in a pan, and sauté garlic and clams together for a few minutes. Add cream of mushroom soup, then fill the can halfway with milk and add that, add reserved clam juice. Cook for a few minutes until well blended, then add parmesan cheese and some parsley to give it color. Serve over spaghetti, fettuccine or linguini- whatever you prefer. I usually sprinkle with parmesan, lemon juice and a dash of red pepper before eating. Sauce freezes well.