Pasta Bernard Food

PASTA BERNARD

Pasta Bernard image

This recipe was created by Lorna Bernard, a Research Writer for the California Dept. of Fish and Game. She submitted this recipe when we were putting together a cookbook.

Provided by Chef TraceyMae

Categories < 30 Mins

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 848.7, Fat 65.5, SaturatedFat 40.2, Cholesterol 250.7, Sodium 452.9, Carbohydrate 24.1, Fiber 0.7, Sugar 1.6, Protein 21.5

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