FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS 
An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely. 
3 1/2 tablespoons butter
1 1/2 cups fresh white breadcrumbs
3 tablespoons plus 1 cup chopped fresh basil
4 teaspoons chopped fresh thyme
1 pound mussels, scrubbed, debearded
1 cup water
3 tablespoons extra-virgin olive
1 zucchini, halved lengthwise, slice crosswise
1 yellow summer squash, halved lengthwise, sliced crosswise
1 red bell pepper, cut into matchstick-size strips
4 garlic cloves, minced
8 ounces uncooked large shrimp, peeled, deveined
8 ounces sea scallops
1 pound fettuccine
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. 
Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl. 
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through. 
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. 
Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs. 
4 Servings