- 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
- 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.