|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Thinly sliced green onions with tops||1 Cup (16 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs) (Canned Or Freshly Made)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm) (Whole Cloves)|
|Mushrooms||1⁄2 Pound, sliced|
|Salted water||1 Cup (16 tbs)|
|Noodles||8 Ounce (Use Either Vermicelli Or Spaghetti)|
|Shelled deveined cooked shrimp||4 Cup (64 tbs)|
Melt 1/4 cup of the butter in a pan, add onions and cook, stirring, until soft.
Mix in flour and gradually blend in chicken broth, clam juice, wine, cream, and oregano.
Cook, stirring, for about 3 minutes after sauce begins to simmer.
Stir in 1/4 cup of the cheese.
Set sauce aside.
Melt remaining butter in another pan, add garlic and mushrooms and cook quickly until lightly browned.
Also bring to a boil a quantity of salted water, add the noodles and cook them until they are tender to bite, but not soft; then drain.
Combine sauce, mushrooms, noodles, shrimp (save a few shrimp for garnish if you like), arid season with salt to taste.
Pour into a large shallow casserole (9 by 13 inches) or individual casseroles.
Top with shrimp and sprinkle with remaining cheese.
Bake, uncovered, in a moderately hot oven (375°) until bubbling; allow 15 minutes for large casserole or 8 minutes for small ones.
Broil top until lightly browned.
Makes 6 to 8 servings.