Clam Chowder Pasta

I can't believe I forgot about this! This is another favorite that my brothers and I love and it's so quick to make too! I don't know when my mom came up with this idea, but for as long as I can remember, she would serve us basically Campbell's clam chowder soup with spaghetti. My assumption is that as an immigrant in the states, she didn't know what was Alfredo sauce and came up with her own substitute for the creamy sauce. I don't really know if that's true; maybe it was simply a stroke of genius to come up with this idea.

Anyways, I make this a lot at school and you can add a lot of other ingredients to make it more interesting and to suite your preference. And you don't even have to use clam chowder. We just use it time and time again because we love clam chowder and always order it at any seafood restaurant we go to.

Clam Chowder Pasta
There are a lot of variations what we've taken on to this, but I'll give you the recipe for how I did today for dinner.

prep time: 10 min
cook time: 10 min
servings: 3-4

1/2 pkg linguine pasta

2 cans Campbell's Chunky Clam Chowder

1/2 lb raw shrimp, thawed

1 can mushrooms

1/2 lb cooked ham, sliced or chopped

Start by boiling the water for pasta as the package instructs. If you need to, have the shrimps peeled and divined. Rinse them and set them on the side. Start preparing the soup by bringing the two cans to a boil. If you need to, you might need to add a little water, but remember that when you add the other ingredients and pasta, some water might get in and will thin the soup out enough to be a sauce. When the soup is to a boil, add the shrimp till they are pink and cooked all the way through. Then add the mushrooms and ham. Add the pasta and stir it all together.