Fettuccine with Shrimp, Scallops and Mussels

• 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 oil
• 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

1. Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat.
2. Add breadcrumbs; saute until golden, about 5 minutes.
3. Mix in 3 tablespoons basil and thyme.
4. Remove from heat.
5. Combine mussels and 1 cup water in large pot.
6. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open).
7. Using tongs, transfer mussels to bowl.
8. Tent with foil.
9. Strain cooking liquid into small bowl.
10. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
11. Add vegetables and saute until crisp-tender, about 5 minutes.
12. Transfer to bowl.
13. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet.
14. Add garlic; saute 30 seconds.
15. Add shrimp, scallops and 1/2 cup basil and saute 3 minutes.
16. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes.
17. Add vegetables; stir to heat through.
18. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
19. Drain.
20. Pour vegetables and shellfish over pasta; toss to coat.
21. Season with salt and pepper.
22. Sprinkle with 1/2 cup basil.
23. Top with mussels and breadcrumbs.

butter, fresh white breadcrumbs, fresh basil, thyme, mussels, water, extravirgin olive oil, zucchini, yellow summer, red bell pepper, garlic, shrimp, scallops, fettuccine

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-shrimp-scallops-and-mussels-853 (may not work)