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