Presto: Clam Sauce

This is a recipe for Aunt Mary’s Clam Sauce. Bring water to a boil to cook the spaghetti. Pour 1/4 cup olive oil into a skillet. Lightly saute 4 pressed cloves of garlic. While garlic cooks, about 1 minute, chop Italian parsley so you have 1/4 cup. Add parsley, 2 (6 1/2-ounce) cans chopped or minced clams, juice from clams and 1 (8-ounce) bottle clam juice to skillet. Add Parmesan cheese to taste.

Cook 1 pound of thin spaghetti until al dente, about 9 minutes. Drain and rinse spaghetti to remove starchy taste. Mix with sauce. Add more cheese. Serve with garlic bread and cooked zucchini. Enjoy.

--TIM ZEPEZAUER

Granada Hills

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