Instructions: 1. In skillet, heat oil over med-high heat. Add shallots and garlic and saute until slightly softened, about 1 min. Add zest, parsley, and dried shrimp and scallops. Saute until shrimp just turn pink, from 1-3mins.

Remove shrimp and scallops with slotted spoon and sprinkle with salt and pepper.

2. Add wine to frying pan. Bring to boil and add mussels. Cover and steam until opened, about 3 mins. Remove mussels from frying pan and add to shrimp and scallops. Remove half from shells, leaving remainder in shells.

Discard empty shells and any that did not open.

3. Meanwhile, drain tomatoes, reserving juice, and chop. Add tomatoes, reserved juice, and red pepper flakes to skillet and bring to boil. Stir in 2 tbsp basil and boil, uncovered and stirring occasionally, until slightly thickened, about 15 mins. Season with salt and pepper

4. Cool pasta until al dente, and drain. Return seafood and any juices to hot sauce, sprinkle with remaining basil. Toss with pasta.

NOTES : Sauce can be made ahead, just cover and refrigerate for up to 1 day.

Chatelaine tip: Try butter in place of olive oil. If canned tomatoes are too acidic, try adding a tsp of sugar.

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