Fettuccini de la Mer

½ pound medium shrimp - peeled and deveined

½ pound scallops

2 tablespoons butter

1 onion, chopped

1 clove garlic, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons all-purpose flour

½ pound imitation crabmeat

2 cups milk

salt and pepper to taste

1 pinch dried marjoram

1 pinch dried basil leaves

1 pinch dried tarragon

10 ounces dry fettuccini noodles

Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.

In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.

Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.

Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.