1/4 c. olive oil
1 lb. swordfish (cut in lg. chunks)
12 med. shrimp (shell, devein, tails left intact)
2 cloves garlic, minced
12 little neck clams, washed
16 mussels, washed, bearded
Salt and pepper
1 tsp. fresh basil
1/4 c. chablis
2 c. Marinara sauce
1 bay leaf
1/4 c. fish or chicken broth
Red pepper flakes
2 tbsp. unsalted butter
1 tsp. chopped parsley
1 lb. thin spaghetti

Heat oil. Add swordfish and shrimp. Saute until shrimp is pink, swordfish is white. Remove with slotted spoon to platter, keep warm. In the same pan, add shellfish and garlic. Saute until garlic is browned. Add basil, bay leaf, chablis. Add Marinara sauce, broth, salt, pepper, red pepper flakes. Cover and cook until clams open. Remove shell fish and bay leaf. Stir melted butter into sauce. Cook spaghetti "al dente". Toss with sauce. Return fish. Serve in large bowl with plenty of Italian bread to "soak up" the juices.