1/4 c. cold water
1 tbsp. cornstarch
2 green onions
2 cloves garlic
8 oysters
1/4 lb. scallops
1 lb. shrimp
1/4 c. butter
10 oz. spaghetti
1/2 c. white wine
1 1/4 c. whipping cream
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped parsley
Lemon wedges

Mix water and cornstarch and reserve slice onions, minced garlic and reserve. Scrub oysters, shuck, catch liquid strain and reserve. Scallops rinse pat dry cut 1 inch pieces. Clean shrimp pat dry.

Heat butter in large skillet medium heat, add oysters, saute to edge curl 1 to 2 minutes. Remove oysters. Add scallops and shrimp 2 to 3 minutes. Remove shrimp and scallops. Reserve drippings in pan. Cook spaghetti, salt water 8 to 12 minutes.

While spaghetti cooking saute garlic in drippings medium heat 30 second stir in wine, stir in reserve oyster liquid and cream. Heat to boil. Cook medium heat, stirring for 5 minutes. Stir in reserve cornstarch simmer low heat 3 minutes.

Stir in lemon juice, salt and pepper. Stir in shrimp and scallops, cook to hot evenly. Pour sauce over spaghetti in heated bowl. Top with reserve green onions, parsley and oysters. Toss. Garnish with shells and lemon wedges.