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
- Weight management
- Low-fat
- Diabetes meal plan
- DASH diet
- Heart-healthy
- Kidney diet
- Low-sodium
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 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.
Nutritional analysis per serving
Serving size: 2 1/2 cups
- Calories 331
- Total carbohydrate 51 g
- Total sugars 6 g
- Dietary fiber 3 g
- Protein 17 g
- Total fat 4.5 g
- Saturated fat 0.5 g
- Trans fat Trace
- Monounsaturated fat 2 g
- Polyunsaturated fat 1 g
- Cholesterol 19 mg
- Sodium 145 mg
- Potassium 510 mg
- Calcium 41 mg
- Magnesium 31 mg
- Vitamin D 1 IU
- Iron 3 mg
- Protein and dairy 1
- Vegetables 1
- Carbohydrates 3
- Grains and grain products 3
- Meats, poultry and fish 2
- Vegetables 2
Show References
- Mayo Clinic, University of California-Los Angeles, and Dole Food Company, Inc. Encyclopedia of Foods: A Guide to Healthy Nutrition. San Diego, Calif.: Academic Press; 2002:319.
Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/fettuccine-with-clams-basil-tomato-corn-and-garlic/rcp-20049777