Shrimp & Crab Speghetti

3 tablespoons butter/margarine
8 oz mushrooms,sliced
1 cup sliced green onions, including some tender green tops.
2 gloved garlic, minced
3 tablespoon all-purpose flour
1 cup rich chicken stock/or canned low sodium chicken broth
1 cup light cream or milk
2 tablespoons dry white wine
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup freshly graded parmesan cheese,
plus extra for topping
3/4 pound small cooked shirmp
1/2 pound crabmeat, flaked.
8 oz spaghetti , broken up,
cooked and drained.


Preheat oven to 375' In a
saucepan over medium heat
melt butter. Add mushrooms
onions and garlic and saute' until tender
about 5mins.
Stir in flour and blend.
Add stock,cream,wine and
seasonings
and stir until thickened, about 2 mins
Stir in 1/4 cup cheese, shirmp, and crabmeat


IN a 4-quart casserole dish
lightly coated with cooking spray or oil
Combine speghetti and seafood sauce
and mixed well.

Sprinkle with reaining cheese
BAKE, uncovered until bubbly
about 45 mins.

Diamondavid