Clam and Pesto Pasta

Ingredients:

• 1 bag of spaghetti
• 5 cups of very small and fresh clams in their shells
• 20 basil leaves
• 3 tbsp of pine nuts
• 1 garlic clove, grated
• 2 tbsp of dry white wine
• 1 tbsp of butter
• olive oil
• salt and pepper
• water

Directions:

1. Boil salted water for in the pasta.
2. Puree the basil, pine nuts, and 3 tbsp of olive oil.
3. Set the puree aside.
4. Sautee the garlic in 4 tbsp of olive oil over a medium heat for 3 minutes.
5. Add the clams, white wine and butter.
6. Simmer until the clams open.
7. Boil the pasta for 9-11 minutes.
8. Strain and add the pasta to a large bowl.
9. Add the clams and the juices from the clams to the pasta.
10. Add the basil puree.
11. Mix well.

Serves: 4 persons

Egg Noodles with Olive, Tuna and Capers

Ingredients:

• 1 bag rigatoni egg noodles
• 1 large can of tuna
• 1/4 cup of black olives, pitted
• 1/4 cup of green olives, pitted
• 1 tbsp of capers
• 3 tbsp of white wine
• 1 tsp of fresh chopped parsley
• 5 tbsp of olive oil
• salt and pepper

Directions:

1. Boil salted water for the pasta
2. Sautee the capers, and olives in the oil over a medium heat for 3 minutes.
3. Add the tuna, parsley and wine.
4. Simmer for 6-8 minutes.
5. Boil the pasta.
6. Strain the pasta and mix it in a bowl with the caper, olive and tuna sauce.
7. Add salt and pepper to taste.

Serves: 4 persons

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