GARLIC SEAFOOD ON PASTA
Adapted from a recipe by Paul Prudhomme

2 quarts hot water
1 tablespoon salt
1 tablespoon vegetable oil
1/2 pound fresh spaghetti, or 1/3 pound dry
1-1/2 sticks unsalted butter (3/8 pound)
1/2 pound shellfish (crabmeat, shrimp, crawfish or oysters)
1/2 pound firm fleshed fish filets, cut up, or a combination of these
1/2 cup chopped green onions
1 tablespoon plus 1/2 teaspoon Seafood Seasoning (I prefer Old Bay seasoning)
1 tablespoon crushed garlic
3/4 cup warm seafood stock or stock and water

Cook spaghettis according to package instructions. After the spaghetti has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside in a colander. Melt 6 tablespoons of the butter in a large skillet over high heat. Add the seafood, green onions, Seafood seasoning and garlic; cook just until seafood is cooked while vigorously shaking the pan in a back-and-forth motion about 1 minute. Add the stock and the remaining 6 tablespoons of butter. Cook until butter melds, about 1 minute, continuing to shake pan. Add the spaghetti; toss and cook just until spaghetti is heated through, about 1 minute more. Remove from heat and serve immediately. *Shaking the pan in a back-and-forth motion and the addition of stock to the melting butter keep the sauce from separating and having an oily texture - - stirring doesn't produce the same effect.