Pasta Bernard

10 ingredients
6 steps

Ingredients

  • 1 dozen scallops
  • 1 dozen whole clam
  • 1 cup white wine
  • 1/4 cup butter
  • 1 garlic clove
  • 1 cup cream or 1 cup fat-free evaporated milk
  • 1/4 cup grated parmesan cheese
  • salt and pepper
  • sweet basil
  • 4 ounces cooked fettuccine

Directions

  1. 1
    Steam clams and scallops in white wine until clams open and scallops lose their translucense.
  2. 2
    Melt butter in skillet; saute garlic.
  3. 3
    Add cream; boil on medium-high for 3-5 minutes, until liquid is reduced slightly.
  4. 4
    Add cheese; season with salt, pepper, and sweet basil.
  5. 5
    Add pasta and toss gently to coat.
  6. 6
    Add clams and scallops.

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