Fettuccine with Bacon-Clam Sauce for 2

By Addie

Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. “It's been a favorite for years,” she writes from her home in Arcata, California. “A side salad and garlic bread complete the meal.”

Ingredients

• 4 ounces uncooked fettuccine
• 1 can (6-1/2 ounces) chopped clams
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/2 cup heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 2 bacon strips, cooked and crumbled

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Stir in the cream and Parmesan cheese; simmer 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce. Yield: 2 servings.