Gammy'S Seafood Casserole

• 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

1. Boil a large kettle of water for the pasta. Melt the butter and saute the onions, garlic and mushrooms until golden. Add the spinach and cook for one or two more minutes. Set aside.
2. Dust the scallops with a tablespoon of flour. In the same pan used for the mushrooms, saute the scallops for 3-4 minutes and add the shrimp. Cook until heated through. Add the onions and mushrooms back in to the pan.
3. 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).
4. Bake in a 350u0b0 oven until heated through (approx. 30-40 minutes.)

onion, garlic, mushrooms, butter, fettucine noodles, sauce, whipping cream, spinach, bay scallops, crabmeat, shrimp, clam juice, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/gammys-seafood-casserole-1200982 (may not work)