8 oz. mixed whole wheat and spinach linguini
1 1/2 cans cream of chicken soup
1 1/2 cans cream of mushroom soup
1/2 c. milk
1/4 c. water
1 1/4 tsp. curry
1/8 tsp. oregano
8 oz. can whole mushrooms, drained
1 1/2 tsp. grated onion
1/4 tsp. thyme
1/8 tsp. basil
1 lb. shelled shrimp
1/2 lb. halved scallops
1/4 c. Parmesan cheese

Cook linguini and drain. Stir soup, milk and water into a saucepan; simmer for 10 minutes. Add herbs, curry, onion, mushrooms and seafood. Simmer and stir for 10 minutes. Pour on soup mixture and toss lightly. Sprinkle cheese and paprika on top. Serve at once or keep warm in 300 degree oven for 1 hour, covered.