Prep Veggies: Shave asparagus and set in ice water. Roast cherry tomatoes at 400°F for 10–12 minutes. Slice mushrooms and mince shallots.
Cook Pasta: Boil pasta until al dente. Reserve ½ cup pasta water and drain.
Make Sauce: Sauté shallots and mushrooms in olive oil. Add chilies (optional), deglaze with white wine, then stir in marinara and pasta water. Season with salt and pepper.
Cook Seafood: Sear scallops in a hot pan until golden, then set aside. Simmer grey tile chunks in sauce until cooked through. Add mussels, cover, and steam until they open.
Combine & Serve: Toss pasta with sauce, tile, mussels, artichokes, and roasted tomatoes. Top with scallops, shaved asparagus, and pea shoots. Garnish with parsley and black pepper.
