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1
Bring the wine to a boil in a medium saucepan.
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2
Add the mussels, cover and cook over high heat until they open, about 2 minutes.
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3
Using tongs, transfer the mussels to a bowl.
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4
Add the clams to the saucepan, cover and cook until they start to open.
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5
Transfer them to the bowl with the mussels.
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6
Pour the cooking liquid into a small glass measure, leaving behind any grit.
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7
Shell the mussels and clams and return them to the bowl.
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8
Heat the olive oil in a medium saucepan.
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9
Add the garlic and cook over low heat until golden, about 3 minutes.
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10
Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes.
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11
Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
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12
Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente.
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13
Meanwhile, bring the sauce to a simmer over moderate heat.
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14
Add the shrimp and cook for 1 minute.
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15
Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
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16
Drain the spaghetti and return it to the pot.
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17
Add the seafood sauce and toss to coat.
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18
Season with salt and black pepper and transfer to a warmed bowl.
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19
Sprinkle with the parsley and serve at once.
