Seafood Soup for Whatever Ails You

One can 15oz white clam sauce

One tin of smoked mussels in cottonseed oil (4oz)

One Tablespoon fresh ginger sliced in 1/4 inch chunks

One half pound Barilla Fiori Pasta (one inch pasta round discs)

9 medium sized whole leaves of fresh basil

One small white onion sliced into bite sized slivers

dried garlic pepper to taste 1/4 tsp

red pepper flakes to taste 1/4 tsp

two cups home Bartlett pear nectar (pears and sugar and water boiled to a slightly thick syrup

1/4 teaspoon salt

36 ounces of 99% fat free generic chicken stock

one pumpkin flavored bouillon cube (available at Jamaican food markets)

This soup tasted pretty bad along the way (a little too sweet). Alot too sweet if I'm honest. I had prepared the pears in syrup earlier in the morning and didn't know what to do with the remaining syrup when I put them separately into the baking dish. So this is what I can up with. But at the end it was balanced perfection. I chew the ginger whole but most people will want to remove it before serving It had such a pungent bight and a bit of a sting that most people will not enjoy. You never know... Best to remove it and be on the safe side. It took about 35 mins to prepare and another half hour to simmer and boil. Add the pasta mid way through and the basil and onion at the last moment