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

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

Dietitian's 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.

Serves: 6


  • 10 ounces 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


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 size:
Calories:320Cholesterol:25 mg
Protein:18 gSodium:150 mg
Carbohydrate:50 gFiber:2 g
Total fat:4 gPotassium:418 mg
Saturated fat:< 1 gCalcium:51 mg
Monounsaturated fat:2 g
Last Updated: 2010-04-01
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