Linguine with Clam Sauce

This recipe originally comes form Amie Aldrich (from my Moscow Relief Society Cookbook) and has been a favorite of our family. I store many cans of clams in my food storage so I can make this dish.

*This recipe can be converted to a bag meal when you use the dehydrated foods in parenthesis instead of the fresh ingredient. Look at the few changes in directions below when preparing this from a bag meal.

2 cans minced clams
1 med. onion finely chopped (1/3 cup dehydrated)
1 can chicken or vegetable broth - (2 bouillon cubes in 2 cups water)
Olive oil
1/2 tsp. Parsley
1 lb. Linguine noodles
5-7 finely grated carrots (5 - 7 Tbs. dehydrated carrots)
3-4 cloves finely chopped garlic (1 Tbs. dehydrated garlic slices)
2 chicken bouillon cubes
3 Tbsp. dried basil
1 tsp. salt

In a saucepan add onions, carrots, and garlic. Pour enough oil over these to lightly coat all vegetables. Saute over medium heat until onions turn translucent. Add the juice of the two cans of clams, can of broth, bouillon, basil, a pinch of parsley, and salt. Bring to a boil and reduce to medium heat. Cook linguine according to package directions in separate pan. Drain noodles. Add clams to sauce. Pour sauce over noodles and mix until noodles are coated. Let sit 5-15 minutes before serving. (You can use a food processor to chop carrots, onions and garlic.)

*First cook your noodles, then preserve any water after draining noodles. Use this water (and add more if necessary to make your broth - 2 bouillon cubes and 2 cups of water). Then saute your onions, carrots, and garlic in oil. The onions will not turn translucent (unless you soak them in water - I didn't). Then from here follow the regular directions and enjoy!