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1
In a large pot, combine the chicken broth, 3 cups of water, and 1 tablespoon of salt, and bring to a boil over high heat.
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2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 5 to 6 minutes.
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3
Drain.
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4
While the pasta is cooking, heat 1/4 cup of the oil in a large Dutch oven over medium-high heat.
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5
Add the onion, season with salt and pepper, and cook until soft, 5 to 7 minutes.
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6
Add the garlic and cook for 1 minute longer.
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7
Add the Marsala and grape tomatoes and cook for 1 minute, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
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8
Add the clams and mussels to the pan, cover with a tight-fitting lid, and cook until all the shellfish have opened, 5 to 8 minutes.
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9
Discard any shellfish that do not open.
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10
Using tongs, remove the clams and mussels from the pan and reserve.
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11
Transfer the pasta to a large serving bowl.
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12
Pour the shellfish cooking liquid and vegetables over the pasta, add the remaining 3 tablespoons of olive oil, sprinkle with 1/4 cup of the parsley, and toss.
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13
Arrange the clams and mussels on top of the pasta and sprinkle with the remaining parsley.
