By Mayo Clinic Staff

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.

Number of servings

Serves 6

Ingredients

  1. 10 ounces uncooked fettuccine
  2. 2 tablespoons minced garlic
  3. 2 large tomatoes, seeded and chopped
  4. 2 cups corn kernels, fresh or frozen
  5. 1/2 cup white wine
  6. 1 tablespoon olive oil
  7. 4 tablespoons chopped fresh basil
  8. 2 cans (4 ounces each) clams, drained
  9. 1/4 teaspoon salt
  10. 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

  • Total fat 4 g
  • Calories 320
  • Protein 18 g
  • Cholesterol 25 mg
  • Total carbohydrate 50 g
  • Dietary fiber 2 g
  • Monounsaturated fat 2 g
  • Saturated fat < 1 g
  • Sodium 150 mg
Apr. 01, 2010