Categories: Pasta, Seafood, Italian, Main dish 
      Yield: 6 servings 
  
      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.