1 (28 oz.) can whole tomatoes, chopped
1 (6 oz.) can tomato paste
2 oz. olive oil
4 garlic cloves, crushed
1/4 tsp. basil
1/2 tsp. black pepper
1/8 tsp. hot pepper
1 1/2 tsp. sugar
3 oz. Chablis wine
4 oz. water
1 to 1 1/4 lb. scungilli, cut 1/2 inch diameter
1 lb. linguine pasta

Put all ingredients except scungilli and pasta into a 4 quart pot aluminum pot. Using medium-high heat, heat until sauce comes to a boil stirring frequently. Reduce to low heat and let sauce slowly boil for 35 minutes. Remember to stir often. Cook uncovered. Add the scungilli and cook for 10 minutes. Remove from heat. Cook the pasta, drain and pour sauce over. Serve. Makes 4-6 servings.

NOTE: Can also be served without pasta.