For the sauce: In a large saucepan
heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer
for 10 minutes with the lid on. As the calamari
gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine
, clams, cover and cook until the shellfish
open. Drain the liquid in the pan through a strainer
; discard solids and set the liquid aside.
Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
In a large pot bring water to a boil and cook pasta and then drain
. Add the sauce with the mussels and clams
and let it simmer for a few more minutes. Serve hot.