Fettuccine With Bacon-Clam Sauce Recipe

Cooking Directions

• STEP 1.Cook the fettuccine noodles according to the package instructions until al dente.
• STEP 2.In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
• STEP 3.In the same skillet, sauté the garlic and shallots until fragrant. Add the clams and white wine, then cover and cook until the clams open.
• STEP 4.Remove the clams from the skillet and discard any unopened ones. Remove the clams from their shells and chop them into bite-sized pieces.
• STEP 5.Return the chopped clams and bacon to the skillet. Stir in the heavy cream and simmer for a few minutes until the sauce thickens.
• STEP 6.Add the cooked fettuccine noodles to the skillet and toss until they are well coated in the sauce.
• STEP 7.Serve the Fettuccine with Bacon-Clam Sauce hot, garnished with freshly chopped parsley and grated Parmesan cheese.

Cooking Tips

• Be sure to cook the fettuccine noodles until al dente, as they will continue to cook slightly in the sauce.
• If you prefer a spicier sauce, you can add a pinch of red pepper flakes to the skillet when sautéing the garlic and shallots.
• For a lighter version, you can use half-and-half or milk instead of heavy cream.
• Make sure to discard any clams that do not open during cooking, as they may be spoiled.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or cream to prevent it from drying out.
• Serve the reheated pasta with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil.