LeftOver Magic: Fettuccine with Clam Sauce

During the Holy Week, one of the dishes I prepared was clam soup. I bought 1 kilo of clams which I thought was just right for us, but apparently, 1 kilo was a lot. The following day, I didn't cook any other food but I did magic with what was left of the clams. Aside from the clams, I had leftover fettuccine noodles in the fridge waiting. A pantry stocked with cream and Parmesan cheese completed the recipe.

Ingredients:

• Leftover clams (or any seafood)
• 4 cloves garlic (minced)
• 1 medium white onion (chopped )
• 200g cooked fettuccine or any pasta available
• 1 cup all- purpose cream
• 1 tsp dried basil or any herb or your choice fresh or dried
• 1 tbsp grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp granulated pepper

Note: Vegetables from the clam soup was included

Procedure:

• In a pan, heat olive oil then saute garlic and onions.
• Add clams then stir and simmer for a few seconds.
• Add all- purpose cream and stir until well- blended.
• In low heat, add pasta and mix everything together.
• Add pepper and Parmesan cheese to taste.

Enjoy!