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Drizzle olive oil in a large skillet, then add diced hot links and cook over medium heat, stirring frequently. When the hot links have released enough oil, add garlic, onions, bell peppers and jalapeno into the pan and stir. Saute' until the onions are nearly translucent; about 3 minutes, then slowly add corn starch, gumbo filet and cajun seasoning. Coat the hot links and veggies with corn starch mixture, then slolwy stir in the wine and de-glaze, removing all of the residue from the sides of the pan. At this point, add chicken stock and cream and scallops and stir until all of the ingredients are well blended. Add chopped tomatoes, dried oregano and fresh time. Add half of the fresh basil and set the othe half to the side. Stir the sauce, cover the skillet and reduce heat to simmer for 15 minutes. In the mean time, prepare the spaghetti according to the directions on the package. Once ten minutes have passed, return the temprature to medium and add mushrooms, shrimp and crab to the mixture. Cover and cook on medium heat for 12-15 minutes. Uncover and stir every 2-3 minutes. Remove from heat and pour on top of spaghetti in a large pasta platter or individual plates. Combine the other half of the basil with parsley and sprinkle on top of the sauce with fresh Parmesan cheese.
