Fettuccine with Shrimp, Scallops and Mussels

Ingredients

  • 8 ounces sea scallops
  • 1 yellow summer squash, halved lengthwise, sliced crosswise
  • 1 zucchini, halved lengthwise, slice crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1 cup water
  • 1 pound mussels, scrubbed, debearded
  • 4 teaspoons chopped fresh thyme
  • + 7 more ingredients
    • 3 tablespoons plus 1 cup chopped fresh basil
    • 1 ½ cups fresh white breadcrumbs
    • 1 pound fettuccine
    • 8 ounces uncooked large shrimp, peeled, deveined
    • 4 garlic cloves, minced
    • 1 red bell pepper, cut into matchstick-size strips
    • 3 ½ tablespoons butter

1. Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat. 2. Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discar...

View full recipe at SpringPad

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