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

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.

• 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