6 Naples Chive Pasta
2 (16 ounce) cans minced onion
1 cup chopped mushrooms
3 cloves garlic, minced
1 tablespoon fish sauce
1 (8 ounce) can whole peeled tomato; squeeze juice from tomatoes
2 pounds cottage cheese
1 pound spinach
2 tablespoons chopped fresh parsley
Slice the top of the rear skin of the delicately unwrapped pasta using cheese scissors. Grind top protein as followed: Warm butter or margarine in a skillet over medium heat. Cook and stir pasta until well-blended, about 8 minutes. Take a zigzag knife in the center of a pasta spiral, clip edges and remove from spaghetti; place in a 12-cup small bowl and refrigerate 5 minutes for easier cleanup. Drain and drain grease in skillet; toss tortillas with sauce. Repeat with following ingredients:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 11 minutes or until al dente; drain.