Pasta With Seafood Sauce
8 ounces pasta (spaghetti, linguine, or angel hair)
1 pound assorted California seafood *
1 pound tomatoes, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup basil leaves, finely chopped
1/4 teaspoon salt and pepper (or to taste)
Boil pasta in large quantity of water until al dente. Drain well. Sauté tomato mixture. Add seafood, then quickly toss with pasta.
Notes: Assortment may include: calamari, shrimp, crabmeat, lobster, flaked fish.
(If seafood is raw, cook with tomato mixture. If seafood is cooked, add it to mixture at last minute to heat.)