This is one of those lovely dishes that just shouts "summer." Needless to say, you need the freshest squash and the ripest tomato. Serves 2. 1 small zucchini, about 6 inches 1 small yellow summer squash, same size 1 large or 2 medium lovely, luscious ripe tomatoes 3 cloves garlic 1/3 c good olive oil salt, pepper 1/2 pound linguini or spaghetti 1/2 c thinly sliced fresh basil Grated Parmesan cheese Cut the squash in half lengthwise and then crossways into 1/3 inch slices. Dice the tomato into 1/2 inch pieces and put in a strainer to drain, saving the juices. Mince the garlic. Start cooking the pasta. In a 12 inch skillet, saute the garlic in the oil until just starting to brown. Add the squash and stir until crisp-tender. Add salt and pepper to taste, go gently! Drain the cooked pasta and while it is still hot add to the skillet followed by the tomatoes. Stir for a moment or two. Add the tomato juice if the dish seems too dry. Stir in the basil and serve, passing the cheese at the table.