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Creamy Clam and Mushroom Pasta


  • 1 package of spaghetti
  • 2 1/2 cups of tiny clams, still in the shell
  • 3 cloves of garlic, chopped
  • 2 cups of mushrooms, chopped
  • 3 tbsp of parsley, chopped
  • 6 tbsp of olive oil
  • 1 tbsp of butter
  • 1 tbsp of milk
  • 1 tsp of flower
  • salt and pepper
  • 1/2 tsp of hot pepper flakes


  1. Boil salted water for the pasta
  2. Sautee the garlic, mushrooms and pepper flakes in the oil in a large pan over a medium heat for 2 minutes.
  3. Add the clams and butter.
  4. Simmer for 3 minutes.
  5. Add the wine parsley and flower.
  6. Simmer until the clams open.
  7. Boil the spaghetti for 10-11 minutes.
  8. Strain the spaghetti and put in a large bowl.
  9. Mix the clam and mushroom sauce in the bowl with the spaghetti.

Serves: 4 persons




Rosemary Pasta


  • 1 package of spaghetti
  • 2 large tomatoes, chopped
  • 2 tbsp of fresh chopped rosemary
  • 2 large sage leaves, chopped
  • 2 tbsp of white wine
  • 1 garlic clove, grated
  • 5 tbsp of olive oil
  • 4 tbsp of pecorino cheese
  • water


  1. Boil salted water for the pasta.
  2. Sautee the herbs and garlic in the oil over a medium heat for 3 minutes.
  3. Add the tomatoes and white wine and simmer for 6-8 minutes or until the tomatoes fall apart.
  4. Boil the pasta.
  5. Strain the pasta and mix it in a large bowl with the rosemary sauce.
  6. Sprinkle the pecorino cheese over top.

Serves: 4 persons

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