Shelly's Recipe

SEAFOOD TETRAZZINI

Category: Pasta - Seafood

1 (8 oz) pkg spaghetti, cooked al dente
2 cups tomato juice
1 lb raw shrimp, peeled and cleaned
1 1/2 lb scallops
2 tsp salt
1 tsp caraway seeds
2 tbsp vinegar, butter and flour
2 cups milk
1/4 cup sherry

After draining spaghetti, pour tomato juice over it and cook slowly 30 minutes. Stir frequently. Cook shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar. Cook 20 minutes.

Make a cream sauce by melting butter and stirring in flour until smooth and bubbly. Add milk and stir. Add drained seafood to sauce, season with sherry and stir into spaghetti-tomato mixture.

Transfer to a large baking dish, dot with a little butter and broil 4 minutes or until lightly browned.