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1
Pasta: Bring a large pot of salted water 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, about 8 to 10 minutes.
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3
Drain and transfer to a large serving bowl.
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4
Add the butter and parsley and toss until coated.
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5
Season with salt and pepper, to taste.
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6
Sauce: In a large skillet or saucepan, heat the oil over medium-high heat.
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7
Add the shallots and season with salt and pepper, to taste.
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8
Cook, stirring frequently, until soft, about 3 to 4 minutes.
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9
Add the garlic and cook for 30 seconds until aromatic.
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10
Add the wine and simmer until the liquid has reduced by half, about 2 minutes.
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11
Stir in the broth, red pepper flakes, clams and mussels.
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12
Season with salt and pepper, to taste.
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13
Bring the mixture to a simmer.
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14
Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes.
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15
Discard any unopened shellfish.
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16
Using tongs, remove the shellfish from the pan and reserve.
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17
Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper.
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18
Pour the shellfish cooking liquid over the pasta and toss well.
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19
Season with salt and pepper, to taste.
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20
Arrange the reserved shellfish on top of the pasta and serve.
