1 lg. bulb garlic
2 (28 oz.) can plum tomatoes
1/2 c. extra virgin olive oil
Fresh basil
1/2 c. clam juice
1/2 lb. peeled shrimp
1/2 lb. scallops
1/2 lb. cleaned squid

Peel each individual clove of garlic. Chop together in a food processor or cutting board. Over medium heat, combine garlic with olive oil; saute for 2 minutes until garlic is translucent. Blend tomatoes for 5 seconds in a blender and pour into the garlic and oil. Simmer over medium to low heat for 1 hour.

Add clam juice, shrimp, scallops, and squid and cook for 15 minutes more maximum or until shellfish is done al dente, slightly undercooked. Pour over linguine or spaghetti. Garnish with basil. Serves 6.