Cook pasta according to the package instructions and set aside. SAVE 1/2 cup of water from cooking pasta.
Heat up a large cooking pan over medium heat and add a little bit of canola oil for cooking.
Add sliced shallots to the pan and cook until transparent.
Add minced garlic to the onions, stir and cook until fragrant.
Add peas and chopped spinach. Mix, cover and cook until spinach is done. Season with some salt.
Add wine and simmer for about a minute. Add pasta water and stir.
Add mussels to the pan, cover and cook for about 4 minutes.
Add shrimp and scallops. (If shrimp and scallops are very different size, then add the larger one first to cook a little longer and then smaller one. Ex., if using baby scallops, they would be much smaller than shrimp and cook faster, so add them a little later.) Cover and cook everything until seafood is just about done.
Add heavy whipping cream, lemon zest, basil, and some more salt. Stir and cook for a couple more minutes.
Stir in cooked pasta and serve.