1/4 c. Italian dressing
1/4 c. chopped shallots or onion
1 c. thinly sliced carrots
4 oz. snow peas, thinly sliced (about 1 c.)
1 1/4 c. chicken broth
1/2 lb. uncooked medium shrimp, cleaned (keep tails on)
1/2 lb. sea scallops
8 mussels, well scrubbed
1/4 c. whipping or heavy cream
2 Tbsp. all purpose flour
Salt and pepper to taste
8 oz. angel hair pasta or capellini, cooked and drained
Freshly ground black pepper, optional
Parmesan cheese, optional

In 12 inch skillet, heat Italian dressing and cook shallots over medium high heat 2 minutes. Add carrots and snow peas and cook 2 minutes. Add broth. Bring to a boil; add shrimp, scallops and mussels. Simmer covered 3 minutes or until seafood is done and mussel shells open. (Discard any unopened shells.) Stir in cream blended with flour and cook over medium heat, stirring occasionally, 2 minutes or until sauce is slightly thickened. Stir in salt and pepper. Serve over hot pasta and sprinkle, if desired, with freshly ground pepper and grated parmesan cheese. Makes 4 servings.