3 tbsp. olive or vegetable oil, divided
2 c. sliced zucchini
2 c. sliced mushrooms
1 med. onion, sliced
2 cloves garlic, minced
2 tbsp. dry sherry
1/4 tsp. basil, crushed
1/8 tsp. thyme
1/8 tsp. pepper
1 (16 oz.) can tomatoes in juice, chopped
2 tbsp. tomato paste
3/4 lb. shelled and deveined shrimp
1/2 lb. bay scallops
10 oz. spaghetti or fuselli
6 oz. feta cheese, crumbled

In 4 quart saucepan heat 2 tablespoons of the oil over medium heat. Add zucchini. Cook stirring often for 4 minutes. Add mushrooms. Cook, stirring often 5 minutes or until soft. Remove from saucepan. Add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring often, 6 minutes. Add sherry, basil, thyme and pepper. Add tomatoes with juice and tomato paste. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Add shrimp and scallops; cover and simmer 5 minutes until cooked through.

Meanwhile cook spaghetti according to package directions; drain well. Toss with zucchini and mushrooms. Add seafood sauce and toss. Sprinkle with cheese. Yield: About 8 cups. Preparation: 35 minutes. Calories per serving: About 650.