• 1 clove garlic, chopped
• 1 Tbsp fresh parsley, chopped
• ¼ tsp fresh basil leaves, chopped
• 4 Romano tomatoes, chopped
• ¼ cup virgin olive oil
• ¼ cup white wine
• 2 cans chopped clams
• 1 bottle (8 oz) clam juice
• optional: Shrimp and/or scallops

In sauce pan, cook garlic in olive oil until tender. Add all ingredients except chopped clams (including liquid from chopped clam cans). Bring to boil.

Reduce heat and let simmer for 30 -60 minutes. Add clams and allow to heat through by increasing heat. Serve over hot, cooked fettuccini. Top with freshly grated parmesan cheese, and sprinkle with ground black pepper.

Optional to add shrimp and/or scallops cooked in butter and garlic.