Shrimp, clams, scallop, squid or tuna
2 cloves garlic
2 tbsp. olive oil
1 lg. can Italian style tomatoes
1/8 tsp. pepper
1/2 each basil and oregano leaves
Salt to taste

In heavy skillet saute garlic in oil until golden brown, remove and discard garlic. Drain liquid from tomatoes into skillet, crush the tomatoes and add to the pan. Add salt, pepper, basil, and oregano. Simmer uncovered for 30 minutes. Reduce and thicken sauce if needed. While cooking 1 pound of spaghetti as directed, add the boiled shell fish and 1/2 cup of parsley into the tomato sauce. Heat about 5 minutes. Drain cooked spaghetti, place in plate, spoon sauce over it and sprinkle Parmesan or Romano cheese on top.