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Fettuccine with clams, basil, tomato, corn and garlic

February 18, 2026

Recipe

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

Serves 6

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.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender, also called al dente — 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 often. Reduce heat and add the clams and pasta. Toss gently to coat. Season with salt and pepper and serve right away.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 3 Grains and grain products 2 Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

3 Carbohydrates Fats Fruits 1 Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 331 Calories 51 g Total carbohydrate 19 mg Cholesterol 3 g Dietary fiber 2 g Monounsaturated fat Potassium 17 g Protein 0.5 g Saturated fat 2 1/2 cups Serving size 145 mg Sodium 4.5 g Total fat