1 (7 oz.) pkg. thin spaghetti
2 cloves garlic, finely chopped
1/4 c. butter
3/4 c. half and half
1 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1 (9 1/4 oz.) can tuna, drained
1/2 c. sliced pimiento-stuffed olives
1/4 c. grated Parmesan cheese

Cook spaghetti as directed on package. Drain. Cook garlic in butter in 2-quart saucepan until garlic is golden brown. Stir in half and half, basil and oregano. Heat to boiling.

Stir in tuna, olives and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. Makes 5 servings. Contains 375 calories per serving.