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 — -??
1 t -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.