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4 tbsp. olive oil
5 garlic cloves, crushed
2 (28 oz.) cans ready cut peeled tomatoes or 5 lbs. fresh tomatoes, peeled & sliced
1 (6 oz.) can tomato paste
4 tbsp. sun dried tomatoes, chopped (opt.)
10 fresh basil leaves (dried may be substituted, use 1 tbsp. sweet basil)
Pepper to taste
1/2 c. grated Romano cheese (Parmesan may be used), this may be done to taste also (I use more cheese)

In a deep 10" frying pan, heat the olive oil and gently saute the garlic. Add tomatoes, tomato paste and sun dried tomatoes, if you are using them. Add basil leaves at this time also. Cook on medium heat for 20 to 30 minutes, stirring occasionally.


1 pound fresh bay scallops

1 pound medium shrimp, peeled & deveined

1/2 stick real butter

2 crushed garlic cloves

In a separate skillet, melt butter and saute garlic until tender. Add scallops and saute on a low heat for 3 minutes, add shrimp and saute until shrimp is slightly pink. Add to marinara sauce and cook for 1/2 hour on low heat.

Cook 1 pound angel hair pasta, drain well and serve with sauce.

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