MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Creamy clam and mushroom pasta Ingredients: 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 Directions: Boil salted water for the pasta Sautee the garlic, mushrooms and pepper flakes in the oil in a large pan over a medium heat for 2 minutes. Add the clams and butter. Simmer for 3 minutes. Add the wine parsley and flower. Simmer until the clams open. Boil the spaghetti for 10-11 minutes. Strain the spaghetti and put in a large bowl. Mix the clam and mushroom sauce in the bowl with the spaghetti. Serves: 4 persons       Rosemary pasta Ingredients: 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 Directions: Boil salted water for the pasta. Sautee the herbs and garlic in the oil over a medium heat for 3 minutes. Add the tomatoes and white wine and simmer for 6-8 minutes or until the tomatoes fall apart. Boil the pasta. Strain the pasta and mix it in a large bowl with the rosemary sauce. Sprinkle the pecorino cheese over top. Serves: 4 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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