1 lb. med. shrimp
1 doz. cherry stone clams
1 lb. bay scallops
1 lb. thin spaghetti
3 pieces garlic, minced
1/4 c. fresh parsley
1/4 c. oil
Salt & pepper to taste

Saute fresh garlic and parsley in 1/4 cup of oil. Wash clams and soak in salt water for 2 minutes. Clean and devine shrimp. Wash scallops. Boil water for spaghetti. Put seafood in skillet with oil, garlic and parsley. Cover, keep on low heat. Toss after 3 minutes. Cook for 5 minutes more. Drain 3/4 of batter from spaghetti. Empty seafood into spaghetti, stir gently. Garnish with Parmesan cheese.