1 lb. wide noodles
1/4 lb. unsalted butter
1 tbsp. olive oil
1/2 c. cream
3/4 c. grated fresh Parmesan cheese
1 egg, lightly beaten
1 (8 oz.) can clams (opt.)

Cook and drain noodles. Melt butter in a saucepan and add oil. Slowly add cream, cheese and egg, stirring until mixture begins to thicken. Do not boil. Mix noodles and sauce lightly. Sprinkle with additional cheese, if desired. Serve immediately. Drained clams may be added to the sauce for variety. Serves 4 to 6.