Pasta Bernard - cooking recipe

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

Preparation

Steam clams and scallops in white wine until clams open and scallops lose their translucense.
Melt butter in skillet; saute garlic.
Add cream; boil on medium-high for 3-5 minutes, until liquid is reduced slightly.
Add cheese; season with salt, pepper, and sweet basil.
Add pasta and toss gently to coat.
Add clams and scallops.