Instructions:

Radisson South Seafood Spaghettini

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)