Source: Chef Jeff Stahlke - Radisson South - ShipSide - Minneapolis, Minnesota

1 dozen cleaned mussels
6 ounces sliced calamari
6 ounces Bay shrimp
1 1/2 cups diced Roma tomatoes
1/2 cup diced onion
5 medium cloves garlic, chopped
1/2 cup chopped basil
1 teaspoon chopped thyme
1/2 cup tomato sauce
1 cup red wine (Merlot)
8 sliced crimini mushrooms
Seasoning salt, to taste
6 ounces spaghetti, cooked al dente
Fresh chives (garnish)

Saut?all ingredients beginning with the onion and garlic, then add mussels, calamari, shrimp etc. until all ingredients saut?d. Add cooked spaghetti.

Before serving, prepare an 8-inch round of ciapata or focaccia by cutting off the top and hollowing it out, and warm in oven.

Yields 2 servings.