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1
In a large pot heat about a quarter inch of water and the clams.
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2
Bring to a boil then steam clams just until they open.
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3
Remove immediately and set aside.
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4
Heat oil over medium heat in a large skillet.
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5
Add shrimp and cook, stirring once until just cooked through and pink.
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6
This will take about 1 minute per side.
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7
Transfer a plate and set aside.
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8
Add scallops into the skillet and brown on both sides, about 1.5 minutes per side.
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9
Transfer to the plate and set aside.
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10
Turn to medium heat.
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11
Add garlic and shallots to skillet and cook until soft, 3-5 minutes.
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12
Turn heat back up to medium high.
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13
Add cherry tomatoes, canned tomatoes, wine, basil, parsley and oregano.
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14
Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.
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15
Meanwhile, cook pasta in a large pot of boiling salted water according to package instructions.
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16
Drain pasta, reserving 1/4 cup of the pasta water.
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17
Add pasta, pasta water, crushed red pepper and seafood into the skillet with the sauce and toss well.
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18
Serve immediately.
