Fettuccine with clams, basil, tomato, corn & garlic

When pantry clams meet farmer’s-market corn and tomatoes, you get a fettuccine that hits summer and convenience at the same time. Canned clams keep well and deliver a briny seafood punch without a trip to the fish counter. Fresh corn, seeded tomatoes, garlic, and basil carry the summer weight, and a half cup of white wine ties everything together with a bright, acidic note.

This is not a creamy, heavy linguine with clam sauce. Everything goes into one saucepan, covered, and boils briefly together before the cooked fettuccine and clams toss in. The wine and the juice from the tomatoes and corn create a light, loose pan sauce that clings to the noodles without drowning them.

Timing is the whole game. The pasta cooks in about eight minutes. The sauce is ready in the same window. Hold the drained pasta just long enough for the sauce to finish, then toss and serve immediately. Fettuccine sitting in its own starch turns gummy fast.

Chef Tips

• Reserve a half cup of pasta water before draining. A splash in the saucepan if the mix looks dry brings it all together.
• Add the clams last, off direct heat. Canned clams are already cooked, and any more time in a hot pan turns them rubbery.
• Cut corn off the cob straight into the saucepan to capture the milky liquid on the cob. That corn milk makes the sauce creamier.
• Use a crisp dry white like Sauvignon Blanc or Pinot Grigio. Skip the cheap cooking wine: if it is not good enough to drink, it is not good enough to cook.

Variations

• Swap fettuccine for linguine, spaghetti, or bucatini. Long strands work better than short shapes here.
• Add red pepper flakes with the garlic for a spicy version.
• Use fresh littleneck clams (about 2 dozen) instead of canned. Steam them in the wine until they open, then toss in.