Bring a large pot of water to boil; add salt and cook your spaghetti according to package directions until just al dente. Drain and rinse thoroughly; toss with a bit of vegetable oil to prevent clumping.

Melt 6 tablespoons of butter in a large skillet over high heat and add the green onions, shrimp, garlic and Seafood Magic. Cook, vigorously shaking (not stirring) the pan in a back-and-forth motion, until the shrimp turn pink, about 1 minute. Add the oysters, stock and the remaining 6 tablespoons of butter. Cook, continuing to shake the pan, until the butter melts and the oysters curl, about 1 minute. Add the spaghetti, toss, and cook just until the spaghetti is heated through, about 1 minute. Remove from heat and serve immediately.

For each serving, roll the spaghetti on a large fork and place on a serving plate. Top with the remaining sauce and garnish with the shrimp and oysters.

Chef's note: The sauce for this dish is best made only two servings at a time. To make more, do so in separate batches but serve while piping hot.