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1
Steam the oysters in a little water, 1/4 inch or less, just until theyre easy to open.
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2
When theyre cool enough to handle, open them and cut the meats in half.
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3
Meanwhile, cook the squids in the same liquid just until opaque, less than 2 minutes.
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4
Take them out with a slotted spoon and reserve the liquid.
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5
Turn off the heat.
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6
Set a big pot of water to boil for the pasta and salt it.
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7
In a broad skillet, add the olive oil, garlic and thyme and turn the heat to medium-low.
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8
Gently cook all the fish and scallops in the oil, in batches if necessary, flipping and turning as needed.
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9
Dont rush and dont worry about browning anything; just cook until each piece is tender, which will be different for each fish, but not more than 10 minutes for any.
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10
Do not overcook.
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11
Remove with a slotted spoon, leaving the garlic behind.
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12
(Discard the thyme.)
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13
Season with salt and pepper and put on a platter with the lemon wedges and chopped parsley.
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14
Drizzle with oil.
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15
Add the tomatoes and cayenne to the oil and cook at a lively pace, stirring occasionally, until saucy, 10 to 12 minutes.
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16
Start the pasta in the meantime.
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17
When the tomatoes are ready, stir in the reserved cooking liquid, oysters and squid and cook a bit longer, another 3 or 4 minutes.
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18
Taste and season as needed.
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19
When the pasta is almost tender, drain it and toss it with the sauce and the basil; cook another minute or so until the pasta is ready.
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20
Serve the pasta in bowls, and pass plates on the side for the fish.
