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Health Information Library Recipes Fettuccine with clams, basil, tomato, corn and garlic

Fettuccine with clams, basil, tomato, corn and garlic

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 316

Amount Per Serving
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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Clams are an excellent source of vitamin B-12 and iron, and a good source of selenium.

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.

Last Updated: April 7th, 2016