Anonymous Fri Oct 07 11:23:13 2005

1 lb. fettuccine noodles

dash of kosher salt

dash of soya oil

1 tbsp. Shrimp Butter

1 tbsp. minced shallots

1 tbsp. minced garlic

12 medium-to-large raw shrimp, peeled,

deveined and butterflied (reserve shells)

8 large sea scallops, cut in half horizontally

1 cup heavy cream

salt and pepper

Italian parsley, chopped

Cook the pasta in a 4-quart pot of boiling water, adding the kosher salt and soya. Cook a few minutes or until the pasta is al dente. (The pasta will continue to cook as you make the sauce, so don\'t overcook.) Drain.

Heat an 11-inch saucepan. Add the butter, shallots and garlic. Cook until translucent. Add shrimp and scallops and simmer for one minute. Add cream. Reduce heat to simmer.

Add pasta and salt and pepper to taste. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve.

NOTE: If using fresh fettuccine, cook only one to two minutes. Packaged noodles may take eight to twelve minutes. The starch from the pasta helps to bind this delicious sauce. May be served as an entree.