Fettucini W/ Clams, Basil, Tomato, Corn and Garlic |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I didn't like the thinness of the sauce as the recipe is written so I stirred in a 12 oz jar of light Alfredo sauce at the very end to give it more bulk. That is completely optional, but it was fantastic. Ingredients:
10 ounces uncooked whole wheat fettuccine |
2 tablespoons minced garlic |
2 large tomatoes, seeded and chopped |
2 cups corn kernels |
1/2 cup white wine |
1 tablespoon olive oil |
4 tablespoons chopped fresh basil |
2 (4 ounce) cans clams, drained |
1/4 teaspoon salt |
ground black pepper, to taste |
Directions:
1. Fill a large pot 3/4 full with water and bring to a boil.
2. Add the pasta and cook until al dente (tender), about 8 minutes, or according to the package directions.
3. Drain the pasta thoroughly.
4. In a large saucepan, add the garlic, tomatoes, corn, wine, olive oil and basil.
5. Cover and bring to a boil, stirring frequently.
6. Uncover and allow to simmer until the tomatoes start to break down and half of the liquid has been absorbed.
7. Reduce heat and add the clams and pasta.
8. Toss gently to coat.
9. Season with salt and pepper and serve immediately.
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