1 lb. thin spaghetti
1/4 c. olive oil
1 lg. clove garlic
6 to 8 tbsp. tomato paste
10 oz. water
1 (7 oz.) can tuna
4 anchovy fillets
Salt and pepper to taste
Parsley, finely chopped
Butter
1 sm. can clams or other sm. shellfish (optional)

Cut and lightly crush garlic clove. Saute in oil until golden. Remove from pan. Mix together tomato paste and water. Remove from heat. Add to oil. Then simmer for 30 minutes. Chop tuna coarsely; chop anchovies finely; add to tomato sauce. Add salt and freshly ground pepper to taste. Simmer for 15 minutes, stirring occasionally. (Add other shellfish, if desired.) Cook spaghetti al dente. Drain and mix with sauce. Sprinkle with parsley; dot with butter and serve.