Fettuccine Vongole

In a heavy frying pan, melt butter and add garlic to saute and flavor.

Add clams and wine and simmer until it reduces to a fine, light gravy.

Slowly add half and half. Simmer until cream starts to bubble slightly around the edges.

Add a little Parmesan cheese to melt and thicken the broth.

Remove from heat. Stir in olives, cracked pepper, and Greek seasoning.

Pour over noodles and top with remaining Parmesan cheese.

Toss lightly and serve right away.