8 oz uncooked spaghetti noodles
1 can (15 ounces) ready-to-serve reduced-fat New England clam chowder
1 can (6-1/2 ounces) chopped clams, undrained
1 tablespoon minced parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
Dash pepper
1/4 cup chopped walnuts or pecans
1/4 cup parmesan cheese

PESTO:
3 tablespoons olive or canola oil
1 cup fresh parsley, or 1/2 cup dried parsley & 2 tblsp water
1/2 teaspoon each dried basil, oregano and marjoram
1/2 teaspoon garlic powder
1/2 teaspoon pepper

CAJUN SHRIMP:
1 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined

Cook spaghetti according to package directions; drain. Meanwhile, in a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes or until slightly thickened. For pesto, combine the oil, parsley and seasonings; set aside. For cajun shrimp; in a large skillet, saute the paprika, thyme, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally. Combine: Cooked spaghetti,nuts, parmesan cheese, creamy clam sauce, pesto, and Cajun shrimp, mix well. YIELD: 5 servings