Fruitta d'Mare alla Siciliana -- Shell Fish with Squid Ink Pasta

• 1/2 lb. bay scallops
• 1/2 lb. sm. shrimp, peeled
• 1/2 lb. back fin crab meat
• 4 cups white wine, Fruitty, but not sweet
• 3 tbsp. butter
• 3 tbsp. flour
• 1 cup fish stock
• court boullion
• 1 cup milk
• Salt and white pepper to taste
• 1 lb. commercial squid ink pasta

1. Prepare the shellfish by poaching eah item selarately in the white wine.
2. Do not overcook.
3. Prepare the white sauce by melting thye butter in a small saucepan.
4. Add the flour, and using a whisk, cook the roux.
5. Do not brown the roux.
6. Slowly add equal amounts of court boullion and milk until the proper consistency is attained.
7. When a medium consistency is attained, lower the heat and simmer for a couple of minutes.
8. Fold the poached shellfish into the white sauce.
9. Note: If sauce is too thick, add some of the white wine used in the poaching .
10. .
11. .
12. on a little at a time.
13. Cook pasta according to package directions.
14. Drain and ladle Shellfish sauce over the top of the Squid Ink Pasta.
15. Serve with Parmesan Cheese, Grated.

bay scallops, shrimp, back fin crab meat, white wine, butter, flour, fish stock, court boullion, milk, salt, pasta

Taken from www.foodgeeks.com/recipes/18021 (may not work)