Linguine Del Golfo

6 ounces linguine, cooked al dente
2 U-15 shrimp
2 ounces sea scallops
8 mussels, steamed
1/2 ounce olive oil
2 ounces basil pesto sauce
1 ounce dry white wine
3 ounces chicken broth
1/2 ounce red pepper, cut into strips
Kosher salt, to taste
Ground black pepper, to taste

Heat the oil in a skillet over medium high heat. Add the scallops, shrimp and red peppers and saute for one minute. Deglaze with white wine. Add the chicken broth, pasta, salt and pepper. Heat the pepper, tossing occasionally. Transfer the pasta into a pasta bowl and garnish with steamed mussels. Serve immediately.