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–+ servings

Pasta with White Seafood Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 120.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup butter, (¼ stick / ½ block)
  • ½ vegetable oil, or olive oil
  • 4 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Herb Option
  • Seafood Option
  • 340 grams Pasta Option, (12 oz)
  • Parmesan cheese, or Romano cheese, grated

OPTIONS

Herb - Use 1 Item

  • ¼ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • 1 teaspoon dried oregano, crushed

Seafood - Use 1 Item

  • 1 can chopped clams, undrained, (6½ oz / 184 g)
  • 1 can tuna, undrained, packed in water, (6½ oz / 184 g)
  • 1 can salmon, undrained, (7 oz / 200 g)
  • 1 can shrimp, drained, (6 oz / 180 g)

Pasta - Use 1 Item

  • spaghetti
  • linguine
  • corkscrew
  • medium egg noodles

Instructions
 

  • Heat the butter and oil in a 3 quart saucepan on medium heat, when hot, add the onion and cook until golden brown.
  • Add the broth and Herb Option, bring to a boil then reduce to low and simmer uncovered for 10 minutes. Stir occasionally.
  • Add the Seafood Option with its liquid except for the shrimp, that you want to drain first. Simmer 2-3 minutes, stirring to gently break up tuna or salmon.
  • Serve sauce over hot cooked Pasta Option, sprinkle with Parmesan or Romano as desired, enjoy.

Notes

Low cost if using tuna, and for the clams, shrimp, and salmon, I will work out how much fresh steamed to use.