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X Italian Sauces
Clam Sauce (with canned tomatoes, capers and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Tunny Fish Sauce
1 ? 6 ozs. tin tunny fish
3 tablespoons chopped parsley
1 tablespoon chopped capers
salt and pepper
1 lb (or 1 medium sized tin tomatoes)
3 anchovies
3 tablespoons olive oil
1 clove garlic crushed

Clam Sauce
Tin of clams


"Substituting a medium sized tin of clams (drained) for the tunny fish and anchovies of the preceding recipe [Tunny Fish Sauce] you have a favourite sauce for spaghetti frequently met with in and around Naples, except that there the clams come direct out of the sea and not out of tins."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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