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1
Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool.
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2
Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute.
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3
Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently.
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4
Stir in basil. Cover and reduce heat to lowest setting to keep warm.
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5
Start to boil Spaghetti in separate large pot.
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6
Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat.
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7
Add 1/4 cup chopped parsley. Saute for 1 minute.
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8
Add white wine and simmer until hot.
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9
Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open.
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10
Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked.
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11
Remove from heat and discard any unopened mussels.
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12
Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again.
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13
Serve immediately while hot. Garnish with parsley if desired.
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14
Enjoy!
