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Recipes

Frutti Di Mare Linguine

Made With:

Soups

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

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 3/4 cup 175  mL
finely chopped onion 3 cups 750  mL
minced garlic 1/4 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.
Ingredients Weight Measure
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.
Ingredients Weight Measure
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 3/4 cup 175  mL
chopped fresh parsley 3/4 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.

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