Drop the pasta into a very large pan (the bigger, the better) of boiling salted water. Stir with a wooden spoon to separate. Bring back to the boil. With very fresh pasta, this may be quite enough to cook it to the al dente stage. Pasta that has had more time to dry out may take 1 or 2 minutes to cook. Drain the pasta and run it quickly under the cold tap. Drain again and toss in a little oil to keep the strands separate. Set aside until needed.
To make the sauce, heat the oil in a pan and sweat the onion and garlic until soft and translucent. Add the tomatoes and simmer hard until the sauce is thick with no trace of wateriness. Dice the white part and coral of each scallop, melt the butter in a pan and sauté for 1 minute.
Put the mussels in a separate pan with the wine. Cover and shake over a high heat until all the mussels have opened. Discard any that steadfastly refuse to open. Remove the mussels from their shells and strain the mussel liquid through a muslin-lined sieve to remove the grit.
Add the scallops, mussels and parsley to the tomato sauce. Stir in the mussel liquid a little at a time, tasting frequently – it will be strongly salty, so add only enough to give flavour without overwhelming. Taste and then season with pepper and a dash of lemon juice.
When the sauce is ready, toss the noodles in olive oil in a large pan over a medium heat until piping hot. Season to taste with salt and pepper, and arrange on a warmed serving dish. Pour the sauce in the centre of the pasta.
© 1990 Joyce Molyneux. All rights reserved.