I have been working on a special project of coming up with a good gluten free pasta recipe and it was easy with the help of a new line of a gluten free flour product that was developed by Chef Thomas Keller. The special flour is called "Cup 4 Cup" which is a non wheat blend rice type flours designed to replace conventional flour in recipes. Using the special flour I made a basic egg pasta dough which was then rolled out and cut into to fettuccine size noodles, I then focused on the seafood sauce. For this special dinner a chose to add Maine Lobster and Mussels in a rich home made fresh tomato and fennel sauce. Once all the ingredients are ready they come together very fast because of the fast cooking time of fresh pasta, a sprinkle of fresh chopped parsley and fennel fronds completes the dish. What to drink with this? Champagne of course!