10 oz fettuccine (dry), see * Note
2 cans drained clams - (4 oz ea)
2 Tbs minced garlic
2 large tomatoes, seeded, chopped
2 cups fresh or frozen corn kernels
1/2 cup white wine
1 Tbs olive oil
4 Tbs 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.