Frutti Di Mare Linguine

Made With:

Signature Tomato Bisque

Ripe red tomatoes and onions simmered with rich cream and delicately seasoned with garlic and pepper.

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Tip

• Double the amount of hot pepper flakes for a spicy version.

• Skip the pasta and serve with crusty bread as an appetizer.

Tips:

Total Time

70 min.

Serving & Size

Yields

A classic dish, pasta tossed with a bounty of seafood in a white wine tomato sauce, is finished with fresh herbs.

Nutrition Facts

Serving Size

Amount Per Serving

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% Daily Value

Total Fat g

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Estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
olive oil	3 cup	175 mL
finely chopped onion	3 cups	750 mL
minced garlic	1 cup	60 mL
hot pepper flakes	1 tsp	5 mL
salt and pepper, each	1 tsp	5 mL
dry white wine	1 cup	250 mL

1. Heat oil in large stock pot set over medium-low heat; cook onion, garlic, hot pepper flakes, salt and pepper for 8 to 10 minutes or until tender and fragrant. Increase heat; pour in wine. Simmer for 8 to 10 minutes or until reduced by half.

	Weight	Measure
Campbell’s® Signature Condensed Tomato Bisque	1 tub (4 lb)	1 tub (1.81 kg)
water	3 cups	750 mL

2. Add soup and water; simmer for 18 to 20 minutes or until slightly reduced. Let cool completely and refrigerate for up to 3 days.

	Weight	Measure
littleneck clams, scrubbed
medium shrimp, peeled and deveined	50	50
mussels, scrubbed and debearded	30	30
calamari (rings and tentacles)		567 g
bay scallops		567 g
linguine, cooked and drained	3 lb	48 oz
fresh basil, torn	3 cup	175 mL
chopped fresh parsley	3 cup	175 mL

Heat 1 cup (250 mL) sauce in skillet; bring to simmer. Stir in 3 clams and simmer for 2 to 3 minutes; add 5 shrimp, 3 mussels, 2 oz (60 g) calamari and 2 oz (60 g) scallops. Cover and cook for about 3 minutes or until shrimp is cooked and shells have opened. Discard any shellfish that do not close when tapped before cooking and any shellfish that do not open after cooking. Toss with 2/3 cup (141 g) cooked linguine. Sprinkle with 1 tbsp (15 mL) each basil and parsley.

Recipes

Made With:

Soups

Signature Tomato Bisque

Tip

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

Estimate your profit

Ingredients & Instructions

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