INGREDIENTS:

3 cloves garlic
3/4 c. fresh parsley
1/2 c. olive oil
2 lb. 3 oz. can Italian peeled tomatoes
1/2 additional can tomatoes
2 tsp. basil (fresh, if possible)
Dash of salt or pepper (or hot pepper to taste)
2 dozen little neck clams
1 lb. rotelle pasta
3 tbsp. butter
2 tbsp. cognac

DIRECTIONS:

Heat garlic and parsley together in olive oil. Add tomatoes, basil, salt and pepper and simmer 10 minutes. Scrub clams; add to above and simmer until clams open; a lid on top helps; discard any clams which do not open.

Meanwhile, cook rotelle very al dente. Add 3 tablespoons butter and 2 tablespoons cognac to clam mixture. Mix all of above with pasta in large oven-proof kettle. Cover and bake about 10-15 minutes at 350 degrees. Serves 6.

INGREDIENTS:

2 c. tri-color spiral pasta, cooked
1 c. cooked shrimp
1/3 c. green bell pepper, diced
1/4 c. carrots, sliced
1/2 c. zucchini, sliced
1/3 c. white wine Worcestershire sauce
1/3 c. mayonnaise
Salt and pepper to taste

DIRECTIONS:

In mixing bowl combine pasta and vegetables. Add Worcestershire, mayonnaise, salt and pepper. Toss and refrigerate 30 minutes. Serves 4.

INGREDIENTS:

1 pkg. imitation crab
1 can tiny shrimp
1 (1 lb.) box spiral pasta
1 jar Miracle Whip
1/2 c. chopped carrots
1 c. celery, chopped
1 c. chopped onions
1/2 c. chopped green pepper
1 pkg. frozen peas
Paprika

DIRECTIONS:

Cook pasta according to package directions. Chop crabmeat into cubes. Combine crab and all other ingredients with pasta and Miracle Whip. Sprinkle with paprika. Serve chilled.