A classic dish, pasta tossed with a bounty of seafood in a white wine tomato sauce, is finished with fresh herbs.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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|
|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.|
- 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.