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Recipe: Fettuccine with clams, basil, tomato, corn and garlic

Medically reviewed on April 9, 2018

Serves 6

Dietitian Tip

Clams are an excellent source of vitamin B-12 and iron and a good source of selenium. To preserve their texture, don't overcook clams. Add them to the sauce just before serving.

Ingredients

  • 10 ounces (about 5 cups) uncooked fettuccine
  • 2 tablespoons minced garlic
  • 2 large tomatoes, seeded and chopped
  • 2 cups corn kernels, fresh or frozen
  • 1/2 cup white wine
  • 1 tablespoon olive oil
  • 4 tablespoons chopped fresh basil
  • 2 cans (4 ounces each) clams, drained
  • 1/4 teaspoon salt
  • Ground black pepper, to taste

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 8 minutes, or according to the package directions. Drain the pasta thoroughly.

In a large saucepan, add the garlic, tomatoes, corn, wine, olive oil and basil. Cover and bring to a boil, stirring frequently. Reduce heat and add the clams and pasta. Toss gently to coat. Season with salt and pepper and serve immediately.

Nutritional Analysis (per serving)

Serving SizeAbout 1 1/2 cups
Calories316
Carbohydrate52 g
Cholesterol19 mg
Fiber3 g
Protein18 g
Sodium147 mg
Monounsaturated Fat2 g
Saturated Fat0.5 g
Total Fat4 g

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