Creamy Seafood Fettuccine
- In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
- Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
- Stir in pasta; sprinkle with parsley.
10 oz (300 g) long pasta has about 1-3/4-inch (4.5 cm) circumference when held tightly together.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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