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Fettuccine With Clams, Basil, Tomato, Corn And Garlic

main dish, pasta, low fat, seafood, shellfish

10 ounces fettuccine (dry); see * Note
2 cans drained clams - (4 oz ea)
2 tablespoons minced garlic
2 large tomatoes; seeded, chopped
2 cups fresh or frozen corn kernels
1/2 cup white wine
1 tablespoon olive oil
4 tablespoons chopped basil
Salt; to taste
Freshly-ground black pepper; to taste

* Note For a different taste try a flavored pasta; spinach, garlic, tomato. Combine garlic, tomatoes, corn, wine, oil and basil in a large pot. Cover and bring to a boil. Reduce heat and add clams. Keep warm. Bring 4 quarts of water to a boil. Add pasta and stir to separate noodles. Cook about 8 minutes or until al dente. Drain. Add to the clam mixture and toss. Serve immediately and season to taste with salt and pepper. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 265; Fat (grams) 4; Percent calories from fat 14; Percent polyunsaturated 3; Percent saturated 3; Percent monounsaturated 8; Cholesterol (milligrams) 45; Sodium (milligrams) 26; Protein (grams) 11; Carbohydrate (grams) 46; Fiber (grams) 2.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 47 Calories (kcal); 2g Total Fat; (59% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 meat, 2 starch, 3 vegetable servings. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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