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Fettuccine with Bacon-Clam Sauce

 Fettuccine with Bacon-Clam Sauce
Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. β€œIt's been a favorite for years,” she writes from her home in Arcata, California. β€œA side salad and garlic bread complete the meal.”
2 ServingsPrep/Total Time: 25 min.


  • 4 ounces uncooked fettuccine
  • 1 can (6-1/2 ounces) 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; cook 2-3 minutes longer or
  • until heated through. Add bacon. Drain fettuccine; stir into sauce.
  • Yield: 2 servings.
Nutritional Facts: 1 cup equals 674 calories, 37 g fat (21 g saturated fat), 172 mg cholesterol, 491 mg sodium,

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Fettuccine with Bacon-Clam Sauce (continued)

Nutritional Facts: 47 g carbohydrate, 3 g fiber, 39 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.