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Frutti Di Mare Linguine

Frutti Di Mare Linguine
Total Time

45 min.

Serving & Size

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 175 mL 3/4 cup
finely chopped onion 750 mL 3 cups
minced garlic 60 mL 1/4 cup
hot pepper flakes 5 mL 1 tsp
salt and pepper, each 5 mL 1 tsp
dry white wine 250 mL 1 cup
Campbell’s® Signature Condensed Tomato Bisque
1 tub (1.81 kg)
1 tub (4 lb)

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

water 750 mL 3 cups
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 48 oz 3 lb
fresh basil, torn 175 mL 3/4 cup
chopped fresh parsley 175 mL 3/4 cup
Instructions
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.
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.

Recipe Tip

  1. 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.
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