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.
