3/4 lb. med. shrimp
1/4 lb. mushrooms
1 bunch scallions (6 to 8)
1/2 lb. spaghetti
1 egg
1/2 c. half and half or light cream
1/2 c. grated Parmesan cheese (about 2 oz.)
1/4 c. chopped parsley (optional)
4 tsp. anchovy paste or 4 flat anchovies, minced (optional)
1/2 tsp. dry mustard
1/4 tsp. pepper
3 tbsp. olive or other vegetable oil
2 cloves garlic, minced or crushed through a press

1. Bring a large pot of water to a boil.

2. Meanwhile, shell and devein the shrimp. Slice the mushrooms. Coarsely chop the scallions.

3. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.

4. Meanwhile, in a serving bowl, beat the egg. Stir in the half and half, Parmesan, parsley (if using), anchovy paste (if using), mustard and pepper. Set aside.

5. In a large skillet, warm 2 tablespoons of the oil over medium high heat until hot but not smoking. Add the mushrooms and garlic and stir-fry until the mushrooms are almost limp, about 5 minutes.

6. Add the remaining 1 tablespoon oil and the shrimp and stir-fry for 2 minutes. Add the scallions and stir-fry until the shrimp turn pink and opaque, 1 to 2 minutes longer.