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.