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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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. 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. Steam clams and scallops in white wine until clams open and scallops lose their translucense.
2. Melt butter in skillet; saute garlic.
3. Add cream; boil on medium-high for 3-5 minutes, until liquid is reduced slightly.
4. Add cheese; season with salt, pepper, and sweet basil.
5. Add pasta and toss gently to coat.
6. Add clams and scallops.
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