Cut the shrimp lengthwise in half. Set aside. Heat the oil in a skillet and add the shallots and garlic.
Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute.
Add the tomatoes and broth and bring to a boil. Let simmer about one minute and add the parsley,
basil, oregano, cayenne and Cognac.
Add the clams, calamari and mussels and cover tightly. Cook until the clams and mussels open, about
one and a half minutes. Add the crab meat, stir gently, and remove from the heat.
Bring four quarts of water to a boil and add fettuccini.
Boil for 10-12 minutes until al dente.
To serve, divide the fetuccini, and add equal portions of the clams and mussels to the top and then
pour over the remaining fish and sauce.
Per serving: 849 Calories; 21g Fat (23% calories from fat); 59g Protein; 97g Carbohydrate; 166mg Cholesterol; 683mg Sodium
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