Instructions: Peel and devein shrimp; set aside.

Coat a large Dutch oven with cooking spray, and place over medium-low heat until hot.

Add onion, and sautee4 minutes. Add crushed garlic, and sautee1 minute. Add wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6 ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer 5 minutes.

Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook, covered, over medium-low heat 3 minutes or until shrimp are done and mussels open. Discard orange rind strips and bay leaf.

Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently to coat; spoon into individual shallow bowls.

Yield: 8 servings (serving size:
1-1/2 cups).

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