4 pieces anchovies, canned
6 pitted black olives
3 cloves garlic, crushed
1 tbsp. olive oil
1/3 c. olive oil
3 tbsp. butter
1 tbsp. parsley, dry
1 tbsp. basil, dry
1/4 c. white dry wine
1 c. scallion, finely chopped
1 lg. can tomatoes, crushed with puree added
1 lb. spaghetti or linguini
1/2 lb. shrimp
1/2 lb. squid or clams or conk
1/2 lb. bay scallops

Chop and combine the anchovies, black pitted olives, 1 clove of garlic, and 1 tablespoon of olive oil. Mash into a paste and set aside. Peel, clan and butterfly shrimp and clean other fish as required and set aside. Clean and chop scallions and set aside.

In a saucepan or electric frying pan combine 1/3 cup of olive oil, 1/4 pound of butter and 2 cloves of crushed garlic and saute quickly over medium heat. Add scallions, parsley, basil, and anchovy olive paste, stir and saute quickly. Add 1/4 cup of white wine and allow it to cook down for about 45 seconds. Add fish, cover a pan and cook as required over medium heat. When fish is near done add tomatoes and puree and allow it to simmer (stir) for about 2 minutes. Boil spaghetti to taste and enjoy!