Simple cupboard supplies are all you need to prepare this buttermilk-free fried chicken recipe. Every time the chicken is fried to perfection, it comes out juicy. Delicious, and even better when served with homemade ravioli and sauce on the side.
| Prep Time: | 10 mins |
| Cook Time: | 26 mins |
| Total Time: | 36 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- 1 ½ tablespoons dried minced onion
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch garlic powder, or to taste
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 (6.5 ounce) cans chopped clams with juice
- 1 (8 ounce) can sliced mushrooms, drained
- 2 teaspoons dried parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Combine minced onion, seafood seasoning, oregano, basil, garlic powder, red pepper flakes, salt, and pepper in a bowl.
- Heat olive oil in a saucepan over medium-high heat. Add onion mixture; cook, stirring constantly, until fragrant, about 1 minute. Stir in mushrooms to coat with onion mixture. Add clams with juice. Bring to a simmer; reduce heat and simmer until flavors combine, about 5 minutes.
- Toss clam sauce with pasta in a large bowl. Top with dried parsley.
Nutrition Facts
| Calories | 624 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 6 g |
| Protein | 40 g |
| Saturated Fat | 2 g |
| Sodium | 796 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Looks great to eat, however You can’t take it with you or make it when your hiking 10 to 15 miles a day. Dehydration needed !
Don’t need the pepper unless you like it really hot. The Old Bay has enough heat for me.
I’ve never been camping, but if I do this will be a terrific recipe! Even without camping this a yummy dish to make. I used a clam product (bar harbor brand) that was just clams, clam juice, and sea salt. This is just a personal preference for me, but I prefer to use butter instead of oil in the sauce mixture; however, I do understand the use of oil when camping.
I really liked this. It’s been many moons since I’ve been camping so I made the home version. The recipe was cut back by half and I made the following changes: I finely diced a small onion and roughly chopped 4 oz. of cremini mushrooms. This combo was cooked in the oil until the onions softened and the mushrooms browned, about 5 minutes. The herbs were then add until fragrant. I garnished the dish with fresh chopped parsley. Thanks for the recipe.