Recipes for the Boundary Waters and Quetico


Florentine Clam Pasta
thanks to Reba Hendrix

Recipe Ingredients:

  • 1 oz. dried clams
  • 0.4 oz. dried mushrooms
  • 0.2 oz. dried red bell pepper
  • 0.16 oz. dried spinach
  • 1.4 oz. packaged Alfredo Sauce
  • 6 oz. pasta
  • 1 oz. grated parmesan cheese

Cooking instructions:
Place the contents of the clam/vegetable/pasta package in a saucepan with 4 cups of water. Bring the contents of the pan to a boil, cover the pan, turn off the stove and let the meal rehydrate for about 20 minutes. (Speed of rehydration may be slower with increased altitude.)

Drain off any excess water into a measuring cup, reserving one cup (or adding more water to make 8 oz.) for the Alfredo Sauce and pour it back in the clam and pasta.

Add the Alfredo Sauce mix, stir as the mix comes to a boil again. Cook for about one minute.

Sprinkle with Parmesan Cheese and Eat!

Serves 2 hardy appetites
Weighs 10 ounces
Meal to Plate= 30 minutes (with your feet up of course)

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