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1
Put the clams and about 1/2 cup water in a medium skillet.
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2
Cover and steam over high heat until the clams open, about 2 minute Discard any that don't open.
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3
Remove the clams and reserve.
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4
Strain the liquid from the pan and reserve.
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5
In the same skillet, wiped dry, heat 2 Tbs.
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6
of the oil over high heat.
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7
Add the scallops and sear on both sides until lightly browned, about 2 min.
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8
; remove and reserve them.
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9
In the same skillet, heat the crushed garlic in the remaining 2 Tbs.
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10
oil until lightly browned.
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11
Add the tomatoes and red pepper flakes and simmer over moderate heat for 15 minute.
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12
Meanwhile, bring a large pot of water to a boil and add the salt.
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13
Add the haricots verts and cook until just tender; remove with a slotted spoon and add them to the tomato sauce.
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14
(Keep the water boiling.)
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15
Add the scallops, the clams, and the strained clam liquid to the tomato sauce and cook until the sauce is slightly reduced, about 3 minute
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16
Stir in the parsley.
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17
While the sauce reduces, stir the pasta into the boiling water and cover until the water comes back to a boil.
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18
Uncover and cook until the pasta just starts to become pliable but is still somewhat firm, about 2 minute
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19
With tongs, lift the pasta, let it drain for a moment over the boiling water, and add it to the sauce, tossing well, to finish cooking.
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20
When the pasta is al dente, transfer the pasta and sauce to a warm serving platter or individual bowls and serve immediately.
