8 to 10 oz. cooked fettuccine
6 oz. raw shrimp
6 oz. raw scallops
6 oz. white wine
6 tsp. minced garlic, or seasoned to taste
Salt & pepper to taste
A pinch of oregano, basil & thyme
18 oz. heavy cream
4 oz. freshly grated Parmesan cheese

Cook the fettuccine according to directions; set aside. Saute peeled shrimp and scallops in butter until done, about 3 minutes, depending on the size of the scallops. Set aside and keep warm.

Add the wine, garlic, salt and pepper to saute pan. Let cook a minute or so. Add oregano, basil and thyme, along with the cream, and bring to a boil. Let simmer for a few minutes until it's reduced by half. Turn down the temperature and add the Parmesan cheese and fettuccine. Place seafood on top and serve immediately. Serves 2.

Patty and Eddie always loved white clam sauce, but couldn't find a recipe they liked until she ran across one in a Weight Watcher's cookbook. "Unfortunately, I fatten it up by adding oil to it so it will cling better to the pasta, " Patty said.