In large sauce pot, heat 1 tsp. olive oil over medium-high heat. Add shallots. Sauté 1 minute.
Add mussels and clams. Steam for 3 minutes, or until all shells have opened. Remove from pot. Reserve.
Wipe pot. Heat 1 tbsp. olive oil over medium-high heat. Add shrimp, scallops, salt and pepper. Sauté for 2 minutes. Reserve. Using same pot, add Campbell's® Reserve Lobster Bisque. Simmer for 10 minutes on low heat. Add all reserved seafood. Continue to simmer for 3 minutes.
Pour mixture over warm fettuccini. Top with chives and warm oil.
Using 1-#4 and 1-#8 spoodle, portion 1-1/2 cups onto serving plate. Serve immediately.
Ingredients
24 Roma® Clams
6 1/2 cup Piancone Epicureo® Fettuccine, cooked, hot
1 4 lb pouch Campbell's® Reserve Lobster Bisque with Sherry
24 Roma® Mussels, yield of edible meat from 1 medium mussel
