Fettuccine with Clams, Tomato, Corn and Basil
A fast pasta where the sauce is mostly vegetables, herbs and the juices they release. Sweet corn and tomato soften into the white wine, then the clams go in at the end so they stay tender instead of turning rubbery.
- Serves
- 6
- Prep
- 15 min
- Cook
- 15 min
- Serving size
- about 600 ml (2 1/2 cups)
Ingredients
- 285 g (10 oz; about 5 cups) uncooked fettuccine
- 2 tbsp minced garlic
- 2 large tomatoes, seeded and chopped
- 300 g (2 cups) corn kernels, fresh or frozen
- 120 ml (1/2 cup) dry white wine
- 1 tbsp olive oil
- 4 tbsp chopped fresh basil
- 2 cans (115 g / 4 oz each) clams, drained
- 1/4 tsp salt
- Ground black pepper, to taste
Method
- Bring a large pot of water to the boil. Cook the fettuccine until al dente, following the package time, then drain thoroughly.
- Meanwhile combine the garlic, tomatoes, corn, wine, olive oil and basil in a large saucepan. Cover, bring to a boil and stir often.
- Lower the heat, add the clams and cooked pasta and toss gently until everything is hot and evenly coated.
- Season with the measured salt and black pepper and serve immediately.
Cook’s tip
Clams toughen quickly. Add them only after the vegetable sauce has come together, and heat them just long enough to warm through.
Variation
For an alcohol-free version, replace the wine with unsalted vegetable broth. The flavor and final nutrition values will differ slightly.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 331 kcal
- Protein
- 17 g
- Carbohydrate
- 51 g
- of which sugars
- 6 g
- Fat
- 4.5 g
- of which saturates
- 0.5 g
- Fiber
- 3 g
- Sodium
- 145 mg
DASH-friendly, heart-healthy and low-sodium. Potassium: 510 mg; clams are naturally rich in vitamin B12 and iron.