Spaghetti (enough for 4 servings)
2 cans of mushrooms or 1/4 lb. of fresh mushrooms
2 tbsp. butter
2 to 3 tbsp. flour
1 1/2 to 2 c. liquid (half and half and liquid from mushrooms)
1/4 lb. of scallops
1/4 lb. crabmeat or shrimp
Salt
Black pepper
Garlic
Parmesan cheese

Cook spaghetti "al dente". When done put it in a greased oven proof dish. Saute mushrooms in the butter 4 to 5 minutes. Add cream (half and half) and juice from the mushrooms if you use canned ones. Season with salt, black pepper, and garlic to taste.

Let the cream sauce simmer for a few minutes, pour the sauce over the spaghetti, add the seafood on top. Sprinkle the cheese over.

Bake in the oven until thoroughly heated through and cheese turns golden brown (375 degrees) 8 to 10 minutes. Serve immediately with a green salad.