Linguine with White Clam Sauce#2

2 can (6 1/2 Oz. ) Minced Clams

1/2 teaspoon Garlic Powder

Undrained 1/8 teaspoon Pepper

1/2 cup Chopped Onion

4 cup Hot Cooked Linguine

2 tablespoon Fresh Minced Parsley

2 tablespoon Grated Parmesan

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 & Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4, Chol. 26)