Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    mussels
   8                    clams
  12                    shrimp
   8                    scallops
   4                    pasta pancakes
   8      ounces        ginger-pepper sauce
                        kiwi puree
                        ginger-pepper sauce
   1      ounce         ginger root -- chopped
   4      ounces        yellow -- green and red
                        chopped
     1/2  cup           marsala wine
     1/4  cup           light brown sugar
   1      ounce         soy sauce
   1                    lemon -- juice only
   2 1/2  cups          rich veal demi-glace or beef -- broth
                        kiwi puree
   4                    ripe kiwis
     1/2  cup           sugar
     1/4  cup           white wine
     1/4  cup           water
                        pasta pancakes
     1/4  cup           cappellini
   2      ounces        fresh basil
   1      ounce         green onion -- chopped
     1/2  ounce         pimentos
     1/2  ounce         dried anise
                        salt and pepper to taste
   4                    eggs
   4      ounces        parmesan cheese
   4      ounces        bread crumbs

Preparation:

In a sauce, reduce demi-glace (or broth) by half. In a separate pan, sauté peppers and ginger with the brown sugar. De-glaze with the marsala wine and reduce until almost all liquid is gone. Add the broth. Reduce by half. Add soy sauce and lemon juice. KIWI PUREE-Peel and chop kiwi. Cook kiwi and sugar over a low flame until the sugar starts to break down. Deglaze with white wine. Reduce and add water. Reduce again by half. Puree and strain. PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta. In a mixing bowl, mix all ingredients thoroughly. Mixture should bind together; if not, add more bread crumbs. Press mixture into a lightly oiled 9" pie pan. Freeze until firm. Remove and cut into 4 wedges. TO SERVE-Sauté pancakes until golden brown on one side. Flip pancakes and bake in a 350F oven for 5 minutes. One hour before serving, marinate scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon juice. Poach mussels and clams in white wine until done. Grill or sauté shrimp and scallops until done. Cover 1/2 of each plate with 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake