Fettuccine with clams, basil, tomato, corn and garlic
Clams are an excellent source of vitamin B-12 and iron, and a good source of selenium.
Nutrition Facts
Serving Size: About 1 1/2 cups
Calories: 316
Serving size
About 1 1/2 cups
Calories
316
Monounsaturated fat
2 g
Saturated fat
0.5 g
Total fat
4 g
Sodium
147 mg
Cholesterol
19 mg
Dietary fiber
3 g
Protein
18 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(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
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.
