Ingredients
1 diced onion
3-4 cloves garlic, chopped fine
8 oz. sliced mushrooms
2-3 Tb. butter
1 lb. fettucine noodles
1 package Knorr Soup’s Alfredo sauce
1 pt. whipping cream
1 package frozen chopped spinach, defrosted and squeezed dry
1 pt. Bay scallops
1/2 lb. crabmeat, preferably fresh
1/2 lb. Maine or small shrimp, cooked
1 small bottle clam juice or 1 cup court bouillion
Parmesan cheese
Preparation
Boil a large kettle of water for the pasta. Melt the butter and sauté the onions, garlic and mushrooms until golden. Add the spinach and cook for one or two more minutes. Set aside.
Dust the scallops with a tablespoon of flour. In the same pan used for the mushrooms, sauté the scallops for 3-4 minutes and add the shrimp. Cook until heated through. Add the onions and mushrooms back in to the pan.
Boil the pasta as directed to the al dente stage - firm but not chewy - and put it into a large casserole. Add the seafood/spinach mixture, crabmeat, alfredo sauce (dry), clam juice and cream. Mix thoroughly and sprinkle with parmesan cheese. (This can be made ahead to this point and refrigerated).
Bake in a 350° oven until heated through (approx. 30-40 minutes.)
