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1
Place 10 quarts of water in a large stockpot and bring to a rolling boil.
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2
Add the pasta and bring the water back to a boil (this will take about 5 minutes).
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3
Cook the pasta until done to your liking, but take care not to undercook it.
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4
Drain in a colander and cool under a spray of cold water.
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5
Drain again and toss in a container with 2 tablespoons of the olive oil.
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6
Cover and refrigerate.
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7
Wash the mussels carefully under cool water and place them in a large pot with the wine.
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8
Cover, bring to a boil and cook, covered, for 5 minutes, shaking the pan occasionally, until all the mussels have opened.
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9
Drain, reserving the cooking juices (about 1 1/2 cups) in a bowl.
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10
When cool enough to handle, shell the mussels, removing and discarding any beards.
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11
Set the mussels aside.
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12
Return the cooking juices to the saucepan, pouring them in slowly to avoid adding any sandy residue from the bottom of the bowl.
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13
Wash the scallops and cut them into 1/2-inch pieces.
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14
Cut each of the shrimp into 3 pieces.
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15
Add the scallops and shrimp to the saucepan containing the mussel cooking juices and bring to a boil.
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16
Remove from the heat and drain, again reserving the juices.
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17
In a large bowl, combine the scallops, shrimp and mussels.
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18
Set aside.
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19
For the herb sauce, place 1 cup of the reserved cooking juices and the herbs in the bowl of a food processor and process until pureed.
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20
Add the mustard, vinegar, mayonnaise or egg yolks, Tabasco and salt.
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21
Process until well mixed.
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22
With the machine running, add the remaining 2 cups of olive oil.
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23
Transfer the mixture to a large bowl and stir in the remaining 1 1/2 cups of shellfish cooking juices (adjust with water if necessary).
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24
The pasta, shellfish and sauce can all be prepared a day ahead and refrigerated until ready to assemble.
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25
Combine the pasta, shellfish and herb sauce.
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26
Mix well.
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27
To serve, arrange on large platters or in bowls for serving as part of a buffet.
