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.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender, also called al dente — 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 often. Reduce heat and add the clams and pasta. Toss gently to coat. Season with salt and pepper and serve right away.
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