1/4 cup olive oil
6 garlic cloves, chopped
3/4 teaspoons dried crushed red pepper
12 clams, scrubbed
8 mussels, scrubbed, debearded
4 cups chopped plum tomatoes
12 sea scallops
8 medium uncooked shrimp, peeled, deveined
1 pound squid, cleaned and cut into rings
12 ounces angel hair pasta cooked according to package directions
Heat olive oil in heavy large skillet over medium high heat. Mix in crushed red pepper. Add clams and mussles. Cover and cook until shellfish open, about 8 mintues. Add garlic and cook another 3 minutes. Discard any shellfish that do not open. Add tomatoes and bring to boil. Add remaining seafood and simmer, stirring occasionally, until shrimp are pink, and scallops and squid are opaque (about 5 minutes more).
Serve over angel hair pasta.
