1. In a large saucepan or Dutch oven cook fettuccine according to package directions until tender but still firm to the bite; drain.
2. Meanwhile, remove shells and veins from shrimp, leaving tails intact, if desired; scrub mussels under running water, discarding any that are partially open or broken.
3. In a medium saucepan, combine wine and mussels; cover and cook over medium heat for 5 minutes or until mussels open. (Discard any mussels that do not open.) Remove mussels with a slotted spoon. Reserve cooking liquid by slowly pouring the clear liquid out of the saucepan, leaving the sandy residue in the bottom.
4. In the pot in which the pasta was cooked, heat olive oil. Cook ginger, garlic and shrimp over medium heat for 4 minutes, turning shrimp after 2 minutes.
5. Add reserved mussel cooking liquid, tomatoes and salt. Reduce heat to low; cover and cook for 2 minutes.
6. Stir in cooked pasta, cilantro and mussels; heat through, tossing gently. Serve immediately, garnished with green onions.

‍

*If using non-spicy pasta, add ¼ teaspoon crushed red pepper with the ginger and garlic.

** Discard tail shells when eating.

‍