Instructions

1. Bring a large pot of salted water to a boil.
2. In a large sauté pan, heat 2 tablespoons olive oil over medium to low heat. Add garlic, pepper flakes, and tomatoes and simmer 5 minutes until tomatoes are beginning to collapse. Add wine and stock concentrate or seafood seasoning, and continue cooking 10 minutes.
3. Cook pasta according to package instructions. Drain and toss with 1-2 tablespoons of olive oil.
4. While pasta is cooking, add clams to pan with tomato sauce; cover and simmer until they are open, removing and reserving in a bowl, covered in foil; discard clams that do not open. Add mussels and scallops to pan. Cover and simmer until mussels are just opening and scallops are just cooked; discard mussels that do not open. Return clams to pan.
5. Stir pasta into sauce and let sit in sauce 10 minutes, covered and occasionally stirring. The starch of the pasta will slightly thicken the sauce. Re-season with kosher salt and red peppers, if necessary. Stir in basil and serve.