Clam Chowder 'al dente'
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"This easy main dish is dressy enough to serve to company, but be prepared to share the recipe. Enjoy!"
1 can (19 ounces) Campbell's Chunky Clam Chowder
4 quarts water
8 ounces any variety long pasta (vermicelli, spaghetti or linguine)
2 tablespoons olive or canola oil, divided
1/2 cup julienne or coarsely grated green/yellow vegetable
1/2 cup julienne or coarsely grated red/orange vegetable
Fresh ground pepper
Empty soup into a 1-quart saucepan, scraping can sides with a rubber spatula. Heat, uncovered, over very
low heat, stirring occasionally. Remove from heat as soon as bubbles appear and cover with lid.
In a lidded stockpot, heat water to boil over medium high heat. Add 1 tablespoon oil. Gradually immerse
pasta and cook in boiling water until "al dente" (5 minutes with fresh pasta to 15 minutes with dry packaged
Julienne or coarsely grate 1/2 cup green/yellow vegetable, such as broccoli stem, rutabaga, zucchini, yellow
squash, green or yellow bell pepper, etc. Do the same with the red/orange vegetable, such as carrot, sweet
potato, acorn squash, red bell pepper, etc.
Combine both vegetables. Spread remaining 1 tablespoon oil in skillet over high heat. Add vegetables and
toss until heated, but not "cooked" or browned.
Lift cooked pasta with pasta scoop, allowing extra water to drip into pot. Divide pasta into 4 warmed, oiled
Cover with heated clam chowder and garnish center with crisp vegetables. Add freshly ground pepper to
taste. Serves 4 easily.
Sue Cole Staley