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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.
Serves 6
Ingredients
10 ounces 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.
Nutritional Analysis
(per serving)| Calories | 320 | Cholesterol | 25 mg |
| Protein | 18 g | Sodium | 150 mg |
| Carbohydrate | 50 g | Fiber | 2 g |
| Total fat | 4 g | Potassium | 418 mg |
| Saturated fat | < 1 g | Calcium | 51 mg |
| Monounsaturated fat | 2 g |
