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.