Seafood Fettuccine

Prep: Prepare, clean and soak 1 pound mussels and ½ pound clams.
Cook Pasta: In a large pot, boil water and begin cooking 1 box fettuccine noodles - set timer to ensure you are notified when it is cooked al dente.
Sauté: In a separate, deep sauté pan, add 1 tablespoon extra virgin olive oil, chopped garlic and chopped shallot. Let the shallots and garlic cook about 2 minutes on high while stirring constantly.
Clams: Add ½ cup dry white wine, ¼ cup fresh parsley and 1 teaspoon fresh lemon juice; stir. Add clams and cover while mixture simmers, for 3 minutes.
Simmer: Remove cover quickly and add mussels, ½ pound bay scallops and diced tomato. Cover again for an additional 2 minutes. Remove cover, stir and add a dash of kosher salt, to taste. Let simmer, stirring occasionally for 3-5 minutes to ensure scallops are fully cooked.
Combine: If you haven't already, strain pasta when cooked al dente and return to same pot and immediately add 2 tablespoons of olive oil (feel free to use ghee if you want/prefer); toss to coat. Add seafood mixture with all broth to pot of pasta and toss well.
Serve: Enjoy immediately with warm French bread, if desired.