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	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: Boil salted water for in the pasta. Puree the basil, pine nuts, and 3 tbsp of olive oil. Set the puree aside. Sautee the garlic in 4 tbsp of olive oil over a medium heat for 3 minutes. Add the clams, white wine and butter. Simmer until the clams open. Boil the pasta for 9-11 minutes. Strain and add the pasta to a large bowl. Add the clams and the juices from the clams to the pasta. Add the basil puree. 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: Boil salted water for the pasta Sautee the capers, and olives in the oil over a medium heat for 3 minutes. Add the tuna, parsley and wine. Simmer for 6-8 minutes. Boil the pasta. Strain the pasta and mix it in a bowl with the caper, olive and tuna sauce. Add salt and pepper to taste. Serves: 4 persons	Win this beautiful Princess House stainless steel set Save money in the kitchen Recession proof your relationship
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