INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Jesus: He’s holding your atoms together”