2 cloves garlic, minced
1 tbsp. olive oil
1 lb. uncooked spaghetti
1 1/2 lb. shredded Mozzarella cheese
6 tomatoes, peeled and chopped
3 bunches watercress, chopped
1 1/2 lb. fresh snow peas, blanched
1 (6 oz.) fresh peas, cooked until tender
1 to 2 lb. fresh shrimp, shelled, deveined and cooked
Parmesan cheese, freshly grated

In a large pot, saute garlic in oil. Remove garlic and set aside. In same large pot cook spaghetti in boiling water for 7 (seven) minutes until al dente. Drain and return spaghetti to the pot.

Add Mozzarella, stirring until it melts. Add garlic and remaining ingredients, except for the Parmesan cheese. Toss lightly. Sprinkle with Parmesan cheese, and serve at room temperature. Yield: 12 servings.