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

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