Instructions: Cut the calamari sacs into 1/4 inch rings. Trim the tenacles, halving any long ones. Quarter the scallops and cut the shrimp into thirds.

Cook the calamari in boiling salted water for 20 to 30 minutes, or until tender. Drain and place in a large bowl.

Cook the scallops and the shrimp together in boiling salted water for 1 minute. Drain and add to the calamari.

Add the celery, olive oil, lemon zest and juice, garlic, basil and parsley.

Season with salt and pepper.

Shortly before serving, bring a large pot of salted water to boil and cook the shells according to package directions. Drain and toss with the seafood sauce. Serve immediately.

Serves 4.

fat,

* Since we dont prepare calamari every day, its a good idea to taste-test as it cooks so that it doesnt get overdone and become rubbery. Look for medium- sized pasta shells for this recipe.

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