Our Publisher’s aunt, Mary Salamone was a great cook of traditional Southern Italian fare. Here is Aunt Mary Sal’s Clam Sauce her wonderful, outstanding, simple and delicious recipe that is sure to please.
Aunt Mary Sal's Clam Sauce

Aunt Mary Sal's Clam Sauce
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 1/4 Cup olive oil
  • 4 cloves garlic; pressed
  • 2 cans chopped or minced clams (6 1/2 ounce; with juice)
  • 1 bottle clam juice (8 ounce)
  • 2 ounces dry white wine
  • Parmiggiano-Reggiano cheese, freshly grated, to taste
  • 1/4 Cup chopped Italian parsley
  • 1 pound thin spaghetti or linguine
  1. Bring water to a boil to cook the spaghetti.
  2. Pour olive oil into a skillet. Lightly saute garlic. Add parsley, chopped or minced clams, juice from clams, wine and bottled clam juice to skillet.
  3. Cook spaghetti until al dente, about 9 minutes.
  4. Drain and rinse spaghetti to remove starchy taste. Mix with sauce. Portion into four bowls.
  5. Add more cheese and sprinkle with fresh parsley. Serve with garlic bread and cooked zucchini, if desired. Enjoy.
Mary Salamone passed away on October 10th, 2009 at age 88. Until the last few weeks of her wonderful life, she cooked regularly. This was one of her favorite recipes and one relished by her adoring family, including our Publisher - her nephew. She is greatly missed, but lives on in our memories and her recipes.

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