Angel Hair pasta
1/2 lb. crabmeat
1 lb. shrimp
1/2 lb. scallops
2 yellow squash, sliced
10 broccoli flowerets
1/2 red pepper, thinly sliced
3 carrots, thinly sliced & halved
10 oz. fresh Parmesan cheese, grated
6 oz. Provolone cheese

ALFREDO SAUCE:

10 tbsp. butter
10 tbsp. flour
2 1/2 c. whipping cream
Salt & pepper to taste
Tarragon (optional)

SAUCE: Melt butter in saucepan. Add flour and stir until bubbly. Do not brown. Immediately add whipping cream and stir well. Mixture will have fairly thin consistency.

Steam crab, shrimp and scallops (separate), drain. Steam all vegetables to desired tenderness, drain. (These items may be cooked and set aside earlier in the day.) Place steamed vegetables and seafood in Alfredo sauce mixture. Cook for 10 to 15 minutes on low heat until mixture is warm, stir often. Add salt, pepper and tarragon to taste. Cook pasta according to package directions, drain. Mix Provolone (sliced thinly) and Parmesan cheese into Alfredo mixture (use 5 ounce more or less according to preference). Serve immediately over Angel Hair pasta. Remaining Parmesan cheese can be placed on the table and added by the individual. Serves 7 to 9 adults.