- 12 oz. spaghetti, or other favorite pasta
- 3 Tbsp. olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp. red pepper flakes
- 12 small clams, scrubbed
- 12 mussels, scrubbed and debearded
- ⅓ cup bottled clam juice
- ½ tsp. salt, plus more to taste
- ½ cup dry white wine, divided
- 6 oz. firm white fish fillets, such as halibut, sturgeon, or swordfish, or a combination, cut into 1-in. pieces
- 6 oz. sea scallops (see note)
- 6 oz. large raw shrimp, peeled and deveined
- 1 cup diced tomatoes or drained canned diced tomatoes
- 4 Tbsp. (½ stick) butter, cut into 3 or 4 pieces
- 2 Tbsp. chopped fresh parsley
- Cook the pasta according to package directions.
- Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring occasionally, for 30 seconds.
- Add the clams, mussels, clam juice, salt, and 1/4 cup of the wine and bring to a boil. Reduce to a simmer, cover, and cook for 2 minutes.
- Add the fish, scallops, and shrimp. Increase the heat to medium-high and return to a boil. Reduce to a simmer, recover, and cook until the mussels and clams are open and the fish, scallops, and shrimp are cooked through, 4 to 6 minutes (discard any clams or mussels that don’t open). Remove from the heat.
- Drain the pasta and transfer it to a serving bowl or to individual bowls. Use a slotted spoon to arrange the seafood on top.
- Add the tomatoes, butter, and remaining 1/4 cup of wine to skillet and stir until the butter melts (put the skillet over very low heat if the butter isn’t melting). Add more salt to taste.
- Spoon the sauce over the seafood and sprinkle with the parsley.
Note: Sea scallops are 1 1/2 to 2 inches large, as opposed to bay scallops, which are about 1/2 inch.