Instructions: Prep: 10 min, Cook: 20 min.

Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat. Saute garlic 1-2 minutes or until golden. Reduce heat to medium. Add tomatoes and chili pepper flakes and simmer 15 minutes, stirring occasionally. Discard garlic. Cook pasta in a large pot of boiling salted water 5-7 minutes, until al dente. Drain well. Meanwhile, heat remaining 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat.

Stir in scallops and saute 2 minutes. Add chopped clams with their liquid, and the tomato sauce. Cook about 3 minutes, until liquid is slightly reduced. Stir in parsley. Serve sauce over pasta.

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