Kosher salt to taste

Serves 4

spaghetti

1/2 cup extra-virgin olive oil

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

4 cloves garlic garlic,finely chopped

1 medium yellow onion,chopped

1/2 cup white wine

25 mussels,scrubbed and debearded

1 cup halved cherry tomatoes

4 tbsp unsalted butter

20 large shrimp,peeled and deveined

basil for garnish(optional)

Freshly ground black pepper,to taste

1/2 or more grated asiago cheese

4 lemon wedges

Bring  pot of salted water to a boil over high heat. Add spaghetti;cook until al dente,8 to 10 minutes. Drain pasta; reserve 1/2 cup pasta water

Heat olive oil in a skillet over medium high heat. Add green and red peppers,garlic , and onion;cook until they begin to soften,about 3 minutes.

Add wine and mussels;cook,covered,until mussels open, about 2 minutes.Add reserved pasta water,tomatoes,butter,and shrimp and cook,stirring until shrimp are just pink,about 1 minute.

Add cooked pasta,toss to combine,and cook,stirring occasionally,until the sauce thickens and clings to pasta. Stir in basil  and season with salt and pepper.Divide pasta between plates.Sprinkle  more basil if using ,asiago, and garnish with lemon wedges