If linguine with clams and fettucine Alfredo had a baby...

I hope everyone had a wonderful Thanksgiving. I am still feeling the effects of the tryptophan so I won't be writing too much tonight.

I call this dish "If Linguine With Clams and Fettucine Alfredo Had A Baby".

Fettucine With Clam Alfredo Sauce

• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1/3 cup clam juice (bottled is fine)
• 2 cups cooked whole clams (shells removed)
• 1/2 cup grated Parmesan cheese
• 1/8 tsp nutmeg
• kosher salt and freshly ground pepper
• 1 tbsp fresh oregano chopped fine
• 1 lb fettucine pasta

Cook your pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water.

When the pasta is halfway done cooking; add the butter, cream, clam juice, nutmeg, 1/4 tsp salt and 1/8 tsp pepper to a medium sauce pan. Heat it up over medium heat and once it starts to boil, turn down the heat to a low simmer and cook for 4 minutes, stirring occasionally. Add the Parmesan and cook for another 3 minutes or until sauce thickens, stirring frequently with a wooden spoon.

Stir in the cooked clams and when it comes back to a simmer, cook for another minute. Try the sauce. Add more salt and pepper to taste ONLY if necessary.

Pour the sauce over the pasta, add the oregano and toss until all the noodles are well coated. Tongs work really well for this. If the noodles seem too dry, add a little pasta water and toss to coat again.

Serve immediately as a main course or side.