• 1 (6 oz.) can tiny shrimp (drain, reserve liquid)
• 1 (6 oz.) can crab meat (drain, reserve liquid) 2 oz. cream cheese, cubed
• 2 Tbs. olive oil
• 2 Tbs. flour
• 1/4 tsp. salt
• 1/8 tsp. crushed garlic
• 1 tsp. horseradish
• 1/3 C. asiago cheese
• 2 Tbs. grated parmesan cheese
• 3/4 C. half and half
• 1 1/2 C. Barilla marinara sauce (remove excess liquid)
• 1/4 C. parmesan cheese (for topping)
• Breadsticks bought at the store

On medium-low, heat olive oil and flour in 2 quart saucepan. Add liquids from canned seafoods. Add cubed cream cheese, salt, garlic and horseradish. Stir till smooth. Add asiago and 2 Tbs. parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer until heated. Add half and half a little at a time to seafood sauce. It will resemble a pudding. Simmer 12-15 minutes. Stir frequently, don't scorch. In a shallow baking dish, spray with a non-stick spray. Line the bottom of the dish with the marinara. Place seafood mixture on top of the marinara. Sprinkle with 1/4 C. parmesan cheese. Bake at 325F for

10-15 minutes. Do not brown. Let cool for a few minutes before serving. Breadsticks: Follow the instructions on the package for baking time and temp. Before you put them in the oven, brush with olive oil and sprinkle with parm cheese. Wrap in tin foil. When they're done, cut them on a diagonal into dipping size pieces.