Wash the shellfish in several changes of water, debeard the mussels, and soak for 1 hour. Place mussels in a large casserole over high heat; cook 5-6 minutes until open. Remove with slotted spoon to a colander over a bowl.
Cook remaining shellfish similarly; add to colander. Shell most, reserving a few whole for garnish. Strain cooking juices; reserve.
Boil 2 liters salted water in a large pot. Add pasta; cook 8-10 minutes. Drain well.
Peel and chop garlic.
Slice sun-dried tomatoes thinly. Heat olive oil in sauté pan; add garlic, tomatoes, and crumbled pepper. Sauté 2 minutes. Add reserved juices; boil 3 minutes. Stir in drained pasta.
Mix well; add shelled seafood and herbs. Heat 2 minutes; remove from heat.
Garnish with prawn and reserved shellfish. Serve immediately.
