Link to

Pasta Recipes

Almond & sage
Angel hair
Cacio & pepper
Clam & pesto
Creamy clam
Fettuccine & vegetable
Hearty sausage
Hot spaghetti
Lemon caper
Macaroni & cheese
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


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican 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
Ingredient Substitutions
Types of Steak
Wine info


Clam and Pesto Pasta


  • 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


  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


  • 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


  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


We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved