1 tablespoon vegetable oil
1 onion, chopped
2 green onions, chopped
3 carrots, peeled and cut into 1 inch slices
7 equal parts crabmeat
2 scallops, trimmed and coarsely chopped
1/2 cup olive oil
1/2 pound whitefish
2 yellowtail fin tuna, sized cooked
1/2 cup spaghetti sauce
1 (15 ounce) can clam juice concentrate
1 teaspoon white sugar for garnish
salt to taste
freshly ground black pepper to taste
Combine oil, onion, green onion, carrots and crabmeat in a large skillet over medium high heat. Fry, stirring occasionally, until vegetables begin to melt, about 2 minutes. Remove mixture from heat and stir in olive oil, salt, black pepper and lemon pepper.
Place remaining ingredients in a separate small pot and heat gently over medium heat until boiling. Remove into a separate small bowl and set aside to cool.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat butter or margarine in skillet over medium heat and melt margarine. Mix flour and salt and cook for 2 minutes; stir into pasta mixture. Remove from heat and stir in salt and tarragon. Heat through. Garnish with lemon pepper will make the sauce a little saleline tender.
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