Heat oil in heavy large fry pan over medium heat. Add garlic, onion and dried red pepper/paprika/or chilli and sauté until fragrant, about 1 minute.
Mix in tomatoes with reserved juices, 2 tbsp parsley and basil.
Cover and cook for 15 minutes.
Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes.
Add fish and simmer until fish pieces are just cooked through, about 3-4 minutes.
In the last few minutes, add well drained mussels.
Season to taste with salt and pepper.
Add pasta to sauce; toss to combine. Transfer to large bowl.
Garnish with remaining 2 tablespoons parsley.
*If you prefer you can add drained canned Sealord shrimp. Adding them to the mix at the same time as the mussels.