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 less than 1 g
Calcium 51 mg
Monounsaturated fat 2 g
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.
Originally Submitted
7/16/2009
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