Pasta Bernard

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READY IN: 25mins
Recipe by Chef TraceyMae

This recipe was created by Lorna Bernard, a Research Writer for the California Dept. of Fish and Game. She submitted this recipe when we were putting together a cookbook.

Ingredients Nutrition


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

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