Instructions: Boil water for pasta. Meanwhile, saute crushed red pepper flakes and minced garlic in olive oil. When garlic turns golden, add the large can of crushed tomatoes. Simmer 10 minutes while stirring every so often. The sauce will thicken. Add a splash of red wine and toss in canned clams and their juice. Add fresh basil if you have it, and salt and pepper to taste.

Cook spaghetti until al dente. Take frozen shrimp (about 6 to 8 per person) and run them under warm water. Add them to tomato sauce about 5 minutes before spaghetti is finished. Stir frequently until heated through.

Drain pasta and serve immediately with sauce. Serve with a red Zinfandel or Merlot. A nice bread and salad make a fine addition to the meal.

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