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.