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Recipe: Fettuccine with clams, basil, tomato, corn and garlic

Recipe: Fettuccine with clams, basil, tomato, corn and garlic

Fettuccine with clams, basil, tomato, corn and garlic — one of many healthy recipes from Mayo Clinic.

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.


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.


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

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories320 
Carbohydrate50 g 
Cholesterol25 mg 
Fiber2 g 
Monounsaturatedfat2 g 
Potassium 
Protein18 g 
Saturatedfat< 1 g 
Servingsize 
Sodium150 mg 
TotalFat4 g 

2010-04-01

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