Bring some salted water to a boil

Rinse the seafood. Ideally you will get the shrimp already cleaned for you, because if you don't it's gonna take some time and effort to do that part yourself. Make sure the "beard" is removed from the scallops (it's kinda like a weird flap that is tough and can harbour sand) and all the barnacle matter is scrubbed off the mussels. Once the seafood is prepped you are halfway there!

On high heat with some olive oil, cook the shrimp (with salt)for only about 2 minutes total, flipping and stirring often. remove from pan, add more olive oil if needed, and add your scallops(and salt). Bay scallops don't really need the attention of searing each side the way that larger scallops do, just toss em in there and cook at a really high temp to get some browning. Remove from the pan when they are totally opaque, only about 3 minutes or so.

You will notice the bottom of the pan has lots of brown stuff stuck to it at this point. Pour in your wine with the pan still really hot and scrape at the bottom of the pan with a wooden spoon to free all the browned bits. That's flavor right there!

Now that you have a second as this comes to a simmer, drop your pasta and it will be ready at the perfect time.

Now add in your mussels to the wine and simmer until they all open up. Should only be a few minutes. Toss out any that don't open because they were dead when you bought them and you do not want to eat them!

Once they are all open, add the tomatoes, sriracha, and banana peppers(you may want more or less of these ingredients based on your preference). Bring to a quick simmer and kill the heat.

Is your pasta ready? Strain and place in a large pasta bowl. Pour all the seafood over the pasta and top with some parsley. Toss to coat everything and let the spicy mussel sauce really absorb into the noodles. Serve with a salad!