You'll need: (for 10 to 12)

• 5 boxes of Rice-a-Roni Parmesan Angel Hair Pasta
• 2 lbs of fresh small shrimp (peeled)
• 2 lbs of Bay scallops
• distilled water if cooked at the beach (store bought water)
• 1 cup white wine or dry sherry (sherry if you prefer a Newburg flavor)
• Milk
• Butter or margerine
• Lemon Basil White pepper

Briefly sautee scallops in butter in a large skillet. The scallops will produce quite a bit of juice. Retain all of this in the skillet. Follow the directions on the back of the Rice-a-Roni box for the pasta, but leave out 1 cup of the water required. (This is where you will add the sauce mix, butter and milk) After the pasta mix has come back to a boil, with 2 minutes left in the boil time, add the shrimp, scallops and juice, wine, lemon basil and white pepper (basil and pepper to your liking....I like a lot of the basil...it adds color also). Let it stand for 5 minutes, stirring occasionally, for the sauce to thicken and the flavors to mingle. Serve with Slash's Ceasar Salad and buttered garlic bread.

If you want to do this at home for just two....one box of pasta is sufficient and 1/4 pound of each seafood is fine, but it all depends on your taste and budget as to the amount of seafood. I improvised this to begin with, so play with it and have fun! Create your own version!