Title: Seafood Tetrazinni
Categories: Seafood Main
Yield: 12 Servings

1/2	c	Butter
1	c	Sliced scallion
5	tb	Flour
2 1/2	c	Chicken stock
1/2	c	Clam juice
1/2	c	White wine
1/2	c	Heavy cream
1/2	ts	Basil, dried; -=OR=-
1	ts	-Chopped fresh Basil
3	c	Cooked crab & shrimp mixed
1/2	c	Grated Parmesan or Romano
1	c	Sliced mushrooms
1	lg	Garlic clove; minced
8	oz	Vermicelli broken into 2" lengths cooked and drained
		Salt
		Freshly ground pepper

Heat a large skillet; add 1/4 cup butter; when foam subsides, saute scallions until soft; stir in flour, coating well; whisk in stock, clam juice, wine, cream basil and seafood; stir in 1/4 cup cheese and set aside; saute mushrooms in the remaining butter; add garlic, cooking to aroma; combine with seafood mixture and season with salt and pepper; add pasta and mix well; pour into a buttered 9 X 13 baking dish; top with remaining cheese; bake in a preheated 375F oven for 15 minutes.

MM:MK VMXV03A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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