INGREDIENTS

INSTRUCTIONS

1. Bring 4 quarts of water to a boil in a large pot. 2. Meanwhile, shell
and devein the shrimp. Slice the mushrooms. Coarsely chop the scallions.
Chop the parsley (if using). 3. Add the pasta to the boiling water and cook
until al dente, 10 to 12 minutes. 4. Meanwhile, in a large bowl, beat the
egg. Stir in the cream, Parmesan, mustard, parsley (if using), anchovy
paste (if using), and pepper; set aside. 5. In a large skillet, warm 2
tablespoons of the oil over medium-high heat until hot but not smoking. Add
the garlic and mushrooms and stir-fry until the mushrooms are almost limp,
about 5 minutes. 6. Add the remaining 1 tablespoon of oil and the shrimp
and stir-fry for 2 minutes. add the scallions and stir-fry until the shrimp
turn pink and opaque, 1 to 2 minutes longer. 7. Place a colander over a
large serving bowl. Drain the pasta into the colander, letting the boiling
water heat up the serving bowl. Pour the water out of the serving bowl and
add the drained hot pasta. Pour the beaten egg mixture over the hot pasta
and toss to cook the eggs as well as to coat the pasta. Add the
shrimp-vegetable mixture and toss to evenly distribute. Serve hot.
TIMESAVERS: DO-AHEAD: The shrimp can be shelled and deveined ahead. The
mushrooms and scallions can be cut up ahead. And the beaten egg mixture can
be prepared a short while before cooking. Submitted By
JOPETE@ATLAS.ODYSSEE.NET On WED, 10 JAN 1996 082632 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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