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


  1. 10 ounces (about 5 cups) 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


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 fat 4 g
  • Calories 316
  • Protein 18 g
  • Cholesterol 19 mg
  • Total carbohydrate 52 g
  • Dietary fiber 3 g
  • Monounsaturated fat 2 g
  • Saturated fat 0.5 g
  • Trans fat Trace
  • Sodium 147 mg
  • Added sugars 0 g
April 07, 2016