I hate to admit it but have never made my own pasta sauce from scratch.
This is the recipe I would like to try...

Pasta Shells w/ Seafood

1 9 oz package pasta shells (small seashells)
1 lb shrimp, shelled and de-veined
1/4 lbs scallops, cleaned and sliced
4 Tbs butter
2 cloves garlic, crushed
1/2 cup dry white wine
1 cup cream
2 Tbs water
1 Tbs cornstarch
1 Tbs lemon juice
1 Tbs chopped parsley
Salt and pepper

Melt butter in a pan. Add garlic, and cook for about 1 minute. Add wine
and cream and bring back to boil and cook 2 minutes.

Shake cornstarch with the water, and pour into the sauce. Stir until
boiling. Add lemon juice, salt and pepper to taste.

Meanwhile, cook the pasta in plenty of boiling salted water until
tender- about 10 minutes. Drain, shaking to remove excess water. Add
shrimp and scallops to sauce and cook 3 minutes. Pour over pasta shells,
toss and garnish withe parsley.
........
I got this recipe from a small pasta cookbook. Would it be possible to
add, say, parmesan cheese to the sauce?...... no chesses? wrong choice
of cheese? Is the cream supposed to be "heavy cream"?

Years ago I had a real rich seafood pasta dish at a restaurant on the
Oregon coast and would like to make something similar. This comes close
if I can add cheese and the dish was served in a small single serving
casserole type dish. It may have been baked also just to warm or melt
extra cheese on top etc....

Thanks for any suggestions you may have on this or things a new person
should know about making white or cheese pasta sauce for the first time.

Sincerely, Helen

you can make a great sauce with out the cornstarch...
sautee your garlic in butter and add your wine and reduce to half
add you heavy cream and bring to a boil
wisk in your cheese
season to taste
it should thicken with out the graineness of the cornstarch and water
will just weaken it
just have enough cheese
we used this for our sauce,, and cook to order

(Louise=A0Lewis) wrote:
<you can make a great sauce with out the cornstarch... sautee your
garlic in butter and add your wine and reduce to half add you heavy
cream and bring to a boil
wisk in your cheese season to taste
it should thicken with out the graineness of the cornstarch and water
will just weaken it just have enough cheese
we used this for our sauce,, and cook to order>
///////////////

Thanks for the help! I'll give this a try and see how I do. If I can get
it right, the possibilities are endless.

A lot of the other recipes have flour in it... I think I'll definitely
start with your suggestion first. I'd really like to learn how to make
my own pasta sauce and try new sauces as I go.

I'm not to sure about the recipes or techniques in the book yet because
I haven't got that far but the ideas you get as far as which pasta to
pair up with which sauce was really fun to look over.

Thanks again, much, for your help. I had to print this because I really
am new at white and cheese sauces. I do make a great red sauce though.

Your time and experience is appreciated.
Very Sincerely, Helen

(Helen C.) wrote in news:1411-3F7B7E97-16@storefull-
2331.public.lawson.webtv.net:

> (Louise*Lewis) wrote:
> <you can make a great sauce with out the cornstarch... sautee your
> garlic in butter and add your wine and reduce to half add you heavy
> cream and bring to a boil
> wisk in your cheese season to taste
> it should thicken with out the graineness of the cornstarch and water
> will just weaken it just have enough cheese
> we used this for our sauce,, and cook to order>
> ///////////////
>
> Thanks for the help! I'll give this a try and see how I do. If I can get
> it right, the possibilities are endless.
>
> A lot of the other recipes have flour in it... I think I'll definitely
> start with your suggestion first. I'd really like to learn how to make
> my own pasta sauce and try new sauces as I go.
>
> I'm not to sure about the recipes or techniques in the book yet because
> I haven't got that far but the ideas you get as far as which pasta to
> pair up with which sauce was really fun to look over.
>
> Thanks again, much, for your help. I had to print this because I really
> am new at white and cheese sauces. I do make a great red sauce though.
>
> Your time and experience is appreciated.
> Very Sincerely, Helen
>
>

Also a squirt of lemon juice wouldn't hurt.