Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      large         fresh unpeeled shrimp
                        vegetable cooking spray
     1/2  cup           chopped onion
   2      cloves        garlic -- crushed
   1      cup           dry white wine
  29      ounces        no-salt-added whole tomatoes -- (2 cans)
                        undrained and chopped
   2      tablespoons   chopped fresh basil
   2      tablespoons   chopped fresh parsley
   1      teaspoon      dried whole thyme
     1/4  teaspoon      pepper
   2      strips        orange rind -- (2 x 1/2 inch)
   1                    bay leaf
   2      dozen         fresh mussels
                        scrubbed and debearded
   8      cups          hot cooked fettuccine
                        cooked without salt or fat

Preparation:

Peel and devein shrimp; set aside. Coat a large Dutch oven with cooking spray, and place over medium-low heat until hot. Add onion, and sauté‚4 minutes. Add crushed garlic, and sauté‚1 minute. Add wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6 ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer 5 minutes. Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook, covered, over medium-low heat 3 minutes or until shrimp are done and mussels open. Discard orange rind strips and bay leaf. Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently to coat; spoon into individual shallow bowls. Yield: 8 servings (serving size: 1-1/2 cups).