In a skillet fry in olive oil, garlic and hot pepper, then add the mussels, shrimp and 2 tablespoons of parsley. After 5 minutes add white wine, raise the flame, allowed to evaporate and season with salt. Meanwhile, cook the pasta as long as directed on package. Put batter into skillet, saute for 2 minutes over low heat, serve hot and garnish with chopped parsley.