Seafood Pasta

I bought this ridiculously expensive pasta a farmer's market-lemon and spinach. I thought the ruffled edges looked like they might hold sauce well. I sauteed shellfish in garlic butter (U10 shrimp, little necks, cherry stones, mussels, and U10 sea scallops, I added a splash of white wine and a cup of marinara to the pan drippings and tossed in the cooked pasta-very tasty-also added fresh basil, oregano, and thyme.