| 1 16-ounce jar of Alfredo sauce (we used Bertolli Creamy Alfredo) 1 6 1/2-ounce can of chopped clams (or use baby baby shrimp) 1 onion, diced Half of a 16-ounce bag of wide egg noodles Pepper to taste |
| Dice the onion and boil 5 to 7 minutes until tender. While the onions are boiling, heat water with a little oil in it and boil the noodles. Meanwhile put the Alfredo sauce in a saucepan at very low heat. Open the clams, drain them and add them to the Alfredo sauce (if you opt for the shrimp, don't add them until later). Continue heating slow enough to avoid sticking. When the onions are tender, drain them and stir them into the sauce mixture also. When the noodles are tender to your liking, drain them in a colander. If you opted for the shrimp, add them to the Alfredo sauce mixture and then remove it from the heat. Serve the noodles topped with the sauce mixture. Grind some black pepper (and cheese, if you want) over the top. There! Dinner with wine in 15 to 20 minutes. Makes two meals for two. |
| The Main Courses Chef presents ... Clam Alfredo Noodles at The Fatted Café |
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