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1
In a large skillet, heat olive oil on medium-high heat.
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2
Add shallots and garlic.
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3
Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops.
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4
Saute together until shrimps just turn pink and scallops are translucent, about 1 to 2 minutes.
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5
Remove with a slotted spoon from skillet.
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6
Season with salt and pepper.
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7
Add white wine to skillet, bring to boil and add mussels.
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8
Cover and steam mussels until they open, about 3 minutes.
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9
Remove mussels from skillet and reserve with shrimps and scallops.
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10
Discard any mussels that do not open.
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11
Remove mussel meats from half the mussels, leaving remainder in their shells.
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12
Meanwhile drain tomatoes and chop, reserving juice.
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13
Add tomatoes, juice and chili flakes into skillet and bring to boil.
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14
Stir in 2TB basil and simmer for 10 minutes to combine flavours.
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15
Season with salt and pepper.
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16
Sauce can be made ahead to this point.
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17
When ready to serve: bring a large pot of salted water to boil.
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18
Add pasta and cook until al dente, about 10 to 12 minutes.
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19
Drain well.
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20
Return seafood to sauce, sprinkle with remaining basil then reheat.
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21
Toss with pasta and serve.
