Saute the mushrooms, and onions in oil and butter in a large Dutch oven.
Add the garlic, spices, white wine, shrimp and clams and heat until cooked through.
Add some butter and the flour, then stir until well combined.
Add the cream and paprika and simmer until the sauce has thickened.
Add the Parmesan cheese and stir well to combine.
Make the buttery breadcrumbs by toasting the Panko breadcrumbs with butter in a small saucepan.
Transfer the seafood pasta to a large casserole dish, then sprinkle with the toasted breadcrumbs and parsley and bake for 1o minutes in the oven until golden brown.
Adjust the ratio of cream with half n half to reach the desired consistency for the sauce.