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1
Place a stock pot of water on to boil for your pasta.
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2
Season it generously with salt.
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3
When water is boiling, add the pasta and cook until al dente, reserving 1 cup of the cooking liquid for later.
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4
Drain pasta and have it ready to transfer to a serving bowl.
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5
WHILE pasta is cooking, into a VERY large deep-sided pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
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6
When melted, add 4 cloves of garlic and saute for approximately 1 minute.
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7
Increase the heat to medium-high and add the mussels and clams (be sure you have discarded any with broken shells).
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8
Pour wine over the seafood, add parsley, cover with a lid and allow to steam until they are open.
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9
CAREFULLY shake the pan occasionally.
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10
If the liquid level (wine) decreases too rapidly, you can add more wine when necessary.
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11
WHILE mussels and clams are cooking, into a separate pan, place the remaining 1 tablespoon of oil and a tablespoon of butter over medium heat.
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12
When melted, add 2 cloves of garlic, the shrimp and the scallops; cook until the shrimp is pink in color and has a C shape.
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13
Using a slotted spoon, transfer the shrimp and scallops to a serving bowl and keep warm.
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14
Discard almost all of the cooking liquid (leaving approximately 1 tablespoon) and return the pan to heat.
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15
Add the tomatoes, crushing them with your spoon.
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16
Season with salt and pepper.
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17
Add basil and remaining 1 clove of garlic and cook over medium heat, stirring as necessary.
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18
Add the last tablespoon of butter and if necessary, add some of the reserved cooking liquid from the pasta until sauce is to desired consistency and taste.
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19
Cooking time is approximately 5 minutes.
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20
Into a VERY large serving bowl, add the sauce and pasta.
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21
Toss together to combine.
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22
Add the seafood and GENTLY toss together.
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23
Serve immediately.
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24
Garnish with additional parsley.
