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

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 size: About 1 1/2 cups
  • Total carbohydrate: 52 g
  • Dietary fiber: 3 g
  • Sodium: 147 mg
  • Saturated fat: 0.5 g
  • Monounsaturated fat: 2 g
  • Total fat: 4 g
  • Cholesterol: 19 mg
  • Protein: 18 g
  • Calories: 316
  • Grains and grain products: 3
  • Meats poultry and fish: 2
  • Vegetables: 1
  • Carbohydrates: 3
  • Protein and dairy: 1
  • Vegetables: 1
  • Meat and meat substitutes: 2
  • Nonstarchy vegetables: 1
  • Starches: 3
Last Updated: 2016-04-07
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