Linguine with Shellfish and Tomatoes

• 1 pound linguine 
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, finely minced
• 3 shallots, finely chopped
• 1 pint cherry tomatoes, halved lengthwise
• 2 sprigs of thyme, leaves stripped
• Salt and pepper to taste
• 1 cup dry white wine
• 1/2 pound cockles or small clams, scrubbed clean
• 1/2 pound mussels, scrubbed clean
• 1/2 pound medium shrimp, cleaned and deveined
• 1/2 pound sea scallops, outer muscle removed
• Freshly squeezed juice from 1 lemon
• Zest finely grated from 1/2 lemon
• 1/2 teaspoon red pepper flakes
• 2 tablespoons flat-leaf parsley, roughly chopped 

Bring a large pot of generously salted water to boil. Add the linguine and cook until al dente, about 9 minutes. Drain and set aside.

At the same time, heat the oil in a large pot over medium heat. Add the garlic and shallots and sauté for about 4 minutes, until softened. Add the cherry tomatoes and thyme. Season with salt and pepper to taste. Sauté for 2 minutes more.

Add the wine, cockles, and mussels. Cover the pot and simmer until open, about 5 minutes. Add the shrimp and scallops and simmer until the shrimp have just turned pink, about 4 minutes. Discard any cockles or mussels that haven’t opened. 

Remove the pot from heat. Add the linguine, lemon juice and zest, and red pepper flakes; toss to combine. Taste for seasoning, toss with parsley, and serve.