1-2 cloves garlic, slivered
1/4 c. chardonnay
1/2 tsp. parsley
1/2 tsp. black pepper
28 oz. can crushed tomatoes
1 lb. linguini pasta, cooked
1/4 c. olive oil
1/4 tsp. sweet basil
1/4 tsp. oregano
Salt to taste
1/4 tsp. sugar (optional)

Saute garlic, add spices (sweet basil, parsley, oregano, black pepper) in kettle. When garlic is golden add wine saute additional minute then add crushed tomatoes. When the sauce comes to a slow boil add the sugar. This can be served in as short a time as 15 minutes or can be simmered slowly for a longer time. Serves 4-6.

NOTE: THIS IS AN EXCELLENT BASE SAUCE. FOR A DELICIOUS VARIATION AND SHRIMP, LOBSTER, SCALLOPS, OR YOUR FAVORITE SEAFOOD. Be sure to add the seafood as your last ingredient and then let the sauce continue to cook until the seafood is cooked. Do not over cook with seafood as it will become tough.