PASTA:
 

Tuna Fish Sauce:

6 to 8 cloves of garlic, minced
1 small onion, diced
1/4 Cup Olive Oil
1-16 oz. can of Tomato Sauce
2-8oz. cans of Stewed Tomatoes
2-6oz cans of Tuna Fish, packed in oil, do not drain
a handful of Fresh Chopped Italian Flat Leaf parsley
2 Tbsp. of Fresh Basil, or 1 Tbsp. of Dried Basil
Salt and fresh ground pepper to taste (easy on the salt, remember to taste the sauce, this is tuna and salty enough.

There is one other ingredient to add, and that's 2 minced anchovies, but since I don't like anchovies, I never use them, so this is optional.  Remember.... if YOU like it, use it.

Cover the bottom of the pan with the oil, (you may need more oil) saute the garlic, lightly, add the onions, saute till soft, add the 3 cans of tomatoes, parsley, basil, salt and pepper. Simmer for 1/2 hour, then add the 2 cans of Tuna Fish, oil and all, simmer for another 1/2 hour, when the oil rises to the top, the sauce is done.
Serve over Linguini, Perciatelli or Fettucini. ( a pound box of pasta will do fine.) Cook according to the directions, and make it al dente'.... please!!
Important Rule........NO CHEESE!!  Never use cheese on a Fish Sauce, it does not call for it.

Tinker
 

White Clam Sauce:

With this sauce, you can start boiling the water for the pasta before you even start making the sauce, this sauce is really quick!

6 to 8 cloves of garlic minced fine
1/2 small onion, minced
1/4 Cup of Olive Oil
A handful of fresh chopped parsley
2 cans of Minced or Chopped Clams....do not drain.
salt and pepper to taste
1 lb. of Linguini (cooked al dente')

Saute garlic lightly, add onion, saute 3-4 mins., add clams,  juice included.  Add parsley, salt and pepper, simmer 5 min. In fact, let it simmer till you drain the pasta, place in a large pasta platter and pour the sauce over. *Note: Don't drain the pasta till too much, allow some water to cling to the pasta. Sprinkle with some additional parsley.
What could be easier? Again...NO CHEESE...here's where I have to say, it just doesn't go.

Tinker PA