Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
3 Shallots chopped
- or green onions
1 ts Grated lemon rind
1/2 ts Red chili pepper flakes
2 tb Parsley, chopped
12 lg Shrimp or prawns
12 Scallops
1/2 c White wine
2 lb Mussels
28 oz Tomatoes, canned
1/4 c Basil, fresh, shredded
1 lb Linquini

Serve pasta and sauce in a large bowl on the table and let people help
themselves. Vary the seafood according to your tastes. If you prefer a
vegetarian version, saute mushrooms and peppers instead of seafood
and add into tomato sauce. Grated parmesan is traditionally not
offered with seafood dishes. 1. In a large skillet, heat olive oil on
medium-high heat. Add shallots and garlic. Saute for 1 minute or
until softened slightly, then add lemon rind, parsley, shrimps and
scallops. Saute together until shrimps just turn pink and scallops
are translucent, about 1-2 minutes. Remove with a slotted spoon from
skillet. Season with salt and pepper. 2. Add white wine to skillet,
bring to boil and add mussels. Cover and steam mussels until they
open, about 3 minutes. Remove mussels from skillet and reserve with
shrimps and scallops. Discard any mussels that do not open. Remove
mussel meats from half the mussels, leaving remainder in their
shells. 3. Meanwhile drain tomatoes and chop, reserving juice. Add
tomatoes, juice and chili flakes into skillet and bring to boil. Stir
in 2TB basil and simmer for 10 minutes to combine flavours. Season
with salt and pepper. Sauce can be made ahead to this point. 4. When
ready to serve: bring a large pot of salted water to boil. Add pasta
and cook until al dente, about 10-12 minutes. Drain well. 5. Return
seafood to sauce, sprinkle with remaining basil then reheat. Toss
with pasta and serve.

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