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Fettuccine with Bacon-Clam Sauce
SUBMITTED BY:
Darlene Hicks
"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."
RECIPE RATING:
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(4)
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PREP TIME
25 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
4 ounces uncooked fettuccine
1 (6.5 ounce) can 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
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DIRECTIONS
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.
FOOTNOTE
Nutritional Analysis: 1 cup equals 674 calories, 37 g fat (21 g saturated fat), 172 mg cholesterol, 491 mg sodium, 47 g carbohydrate, 3 g fiber, 39 g protein.
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REVIEWS
Reviewed on Mar. 26, 2008 by
SunnyByrd
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SunnyByrd
Mar. 26, 2008
This recipe is good, but I did tweak it a bit. I'm giving it 4 stars because I think the idea is a fabulous start. I used white wine instead of the clam juice (I don't care for the stuff in the can - I even rinse it off my clams). I also added green onion, red and orange peppers, and red pepper flakes. It also needed some xtra salt & black pepper. I made a HUGE batch (the amount this recipe makes is pretty tiny) to feed 5 teenagers, my husband and myself. Thanks for the recipe!
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2 users found this review helpful
This recipe is good, but I did tweak it a bit. I'm giving it 4 stars because I think the idea...
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Reviewed on Apr. 3, 2008 by
Miss Molly
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Miss Molly
Apr. 3, 2008
This was really yummy, had to substitute spaghetti instead of fettuccine. Also used 1/2 & 1/2 instead of heavy cream- but next time I might try the cream just to see the difference!
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This was really yummy, had to substitute spaghetti instead of fettuccine. Also used 1/2 & 1/2...
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Reviewed on Mar. 20, 2008 by
Stasha
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Stasha
Mar. 20, 2008
Made with triple the amount of bacon, because there is never, ever, enough bacon, half and half rather than heavy cream (cause I don't know about y'all, but I don't need those extra calories), and no parsley as I couldn't find it on my first pass through Food 4 Less and I was too lazy to go find it again. Honestly, the texture of the sauce did not appeal to me, and all I could smell was CLAM JUICE! Which, being from Pismo Beach, you'd think would be appetizing, but not so much. The lucky guy I cooked it for thought it was delicious and finished my bowl, which is why it's getting 4 stars from me. Has potential. The fresh grated parm is necessary.
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Made with triple the amount of bacon, because there is never, ever, enough bacon, half and...
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Reviewed on Jan. 11, 2008 by
RenaB
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RenaB
Jan. 11, 2008
This pasta is awesome!! I was looking for a recipe to use up the bacon I had and this just hit the spot. It's creamy and delicious and I'll be making it again!
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This pasta is awesome!! I was looking for a recipe to use up the bacon I had and this just...
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