Cook Pasta in a large pot of salted boiling water according to package directions, until al dente. Drain noodles but reserve 1 cup of the pasta water.

Cook Shrimp and Scallops: Season shrimp and scallops with a pinch of salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and scallops and cook for about 2 minutes per side (until shrimp is pink and both are opaque), then transfer to a plate. Cover with foil to keep warm.

Cook Clams and Mussels: Add remaining 3 tablespoons butter to skillet. Add shallot and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add wine and bring to a simmer, cooking for a few minutes. Add clams and mussels then cover with a lid and cook for 4-5 minutes, until shells open. Remove mussels and clams to the plate with the other seafood (discard any shells that didn’t open).

Make Sauce: Stir 1 teaspoon cornstarch into the cream. Add cream mixture, bouillon, and 3/4 cup of the parmesan to the pan and cook until sauce has slightly thickened. Taste and season with salt and pepper, if needed.

Serve: Add pasta and lemon zest and toss to coat. Add some of the reserved pasta water, if needed, to thin the sauce. Add seafood. Garnish with parsley and remaining parmesan. Enjoy.