Ingredients

• Salt
• 1 pound bucatini
• 1 cup pancetta, diced
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 6 cloves garlic, sliced thin
• 1 shallot, diced
• 1 tablespoon red pepper flakes
• 16 Manila clams, scrubbed
• 1/2 bottle dry white wine
• 12 to 16 ounces tomato sauce
• 1 sprig thyme, leaves chopped
• 1 pound 16/20 shrimp, peeled and deveined, tail on
• 1/2 pound calamari, cleaned and cut into rings
• 1/2 pound large bay scallops, cleaned, patted dry
• Coarsely ground black pepper
• 2 tablespoons freshly chopped basil leaves
• 3 tablespoons freshly chopped parsley leaves

Instructions

1. Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside.
2. Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan.
3. Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.
4. Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately.