Fettuccine with clams, basil, tomato, corn and garlic

Fettuccine with clams, basil, tomato, corn and garlic

Number of servings
Serves 6


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


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.

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.

Source: Mayo Clinic