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Travel Tuesday: Camping Pasta with Clam Sauce

This is a great non-perishable meal to make while camping - it uses only dry or canned ingredients!  Inspired by this recipe for Old-Fashioned Linguine with White Clam Sauce. See instructions and recipe below.

Cooking the pasta over our Coleman propane grill, with spices prepped in a bowl.

The seasonings simmering with the olive oil, clams, mushrooms, and clam juice.

Here is the pasta tossed with the sauce and ready to enjoy!

Here's the recipe!  Enjoy, and let me know what you think!

Camping Pasta with Clam Sauce

1 package of your preferred long-noodle pasta (linguine, angel hair, or spaghetti would do)
tablespoons olive oil
1 1/2 tablespoons dried minced onion
1 teaspoon oregano
1 teaspoon basil
1 tablespoon Old Bay Seasoning
1 pinch crushed red pepper
Garlic powder (to taste)
Salt and pepper (to taste)
1 8 ounce can sliced mushrooms, drained
cans chopped clams with juice
teaspoons dried parsley
Prepare pasta in boiling water per package directions.  When al dente, drain and place in a bowl.

While pasta is cooking, heat olive oil in a sauce pan over medium-high heat.  Mix all dry ingredients (except parsley) in a bowl. 

When oil is hot, add the dry ingredients and sauté for 1 minute, stirring constantly. 

Add mushrooms and stir to incorporate into seasonings and oil.  Add cans of clams with juice.  Bring to a simmer, reduce heat, and simmer for 5 minutes.

Toss with reserved pasta in a bowl and top with dried parsley.

Don't forget to pin this one for later!

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