1 lb. spaghetti
5 jumbo shrimp, cut into pieces
1 c. clams, chopped
8 tbsp. olive oil
3 cloves garlic, diced
1 tsp. black pepper
1/2 tsp. salt; optional
1/2 tsp. oregano
1 tsp. dry basil
1 (28 oz.) can Italian plum tomatoes, crushed by hand
1/4 tsp. red pepper flakes

Saute garlic in olive oil. Add tomatoes, black pepper, basil, oregano, and red pepper flakes. Simmer and cook 20 minutes, stirring occasionally. Add cut up shrimp and clams. Cook for 5 minutes more. Cook spaghetti al dente; drain macaroni and add into sauce. Stir and cook for 5 minutes more.