1 lg. pkg. spinach noodles
2 tbsp. butter
1 clove garlic, crushed
1 tbsp. shallots; chop finely
1 tub fresh or frozen crabmeat, or 1 chicken, cooked & shredded
1/2 c. mushrooms, chopped
White wine
1 stick butter
1/2 c. heavy cream
Parmesan cheese
Parsley, chopped

Cook spinach noodles al dente; drain. In a heavy pan, melt 2 tablespoons butter. Add garlic, shallots and mushrooms; saute for 5 minutes. Add fresh crabmeat and/or cooked, shredded chicken. Moisten with splash of white wine.

In another generous sized pan, melt 1 stick butter slowly into the heavy cream. While cream is still over low heat, toss in noodles, half the meat and a generous portion of Parmesan cheese. Toss carefully, so all is coated with cream and cheese. Turn onto serving platter. Make a depression in the center of the pasta and spoon in remaining half of meat or chicken mixture. Sprinkle with chopped parsley.