I started this one by cooking onions in chili garlic sauce.
Once the onions were saturated in hot sauce I dropped in about two cups of scallops.
After the scallops had a chance to brown a little I added a couple cups of sliced hot linguica and a cup of white wine.
I topped the mussels with a 1/2 cup finely chopped fresh basil, a can of tomato sauce, a can of diced tomatoes, and a tablespoon of crushed red pepper.
I cooked a large handful of spaghetti and a few cups of gemelini pasta until almost done, but not quite. I drained the pasta and combined it in a large pot with the seafood sauce. I let it simmer for a few minutes to finish cooking the pasta.
It was spicy and savory but the fresh basil kept it light.