Serves: 4
Total Calories: 362
Cook pasta according to directions, omitting salt and fat, and drain. While pasta cooks, heat oil in a large skillet over medium heat. Add thyme, red pepper, onion, and garlic. Cook until onion is golden brown, about 6 minutes. Stir in undrained clams and bring to boil. Add pasta to pan. Combine milk and egg in a small bowl, and stir well with a whisk. Add milk mixture to pan and stir well. Cook over low heat 5 minutes until milk mixture is thick, stirring constantly. Do not boil. Sprinkle mixture with cheese and parsley. Serve immediately.
Obviously one needs to expand for a hungry river crew, but it’s quick and not every dish used like the author!!!!!!
Spiced with More Tall Tales - Fish and Fowl
This Van Weber's Clam Linguine recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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