Method

1. One of the more exquisite seafood casseroles, this recipe supposedly originated in San Francisco in the early 1900's. Melt 1/4 cup of butter in a medium-sized sauce pan. Mix in 5 Tbls, of flour for a roux. Blend in 1 1/2 cups clam nectar and 1 1/2 cups chicken broth. Add 1/2 cup cooking Sauterne or Chablis, 1/4 tsp. thyme, 1/2 tsp. oregano, 1 garlic clove and a dash of lemon juice.
2. Continue to cook and stir contents over a medium heat about three minutes after a simmer is reached. Stir in 1/2 cup Parmesan or Romano cheese and remove sauce from heat. Cook about 1/2 lb. of spaghetti or other assorted pasta, jiffy noodles, etc., in boiling salted water. Mixing several different types of pasta gives an unusual appearance to the casserole. Cook pasta to desired doneness.
3. Run cold water over to cool and wash starch off pasta. Next, cook 1 cup of green eas and cool with running water. Return sauce to heat and bring to simmer. Strain sauce in a finely meshed sieve. Drain pasta and peas well and mix with sauce and 4 cups of cooked and peeled shrimp or prawns. Place the mixed ingredients in an oven casserole. Sprinkle 1/2 cup of cooked sliced mushrooms on top. Sprinkle with grated parmesan cheese. Place in oven at 375 degrees until bubbling. Lightly brown top under oven broiler. Serves six to eight.