Prepare, clean and soak mussels and clams.

In large pot, boil water and begin cooking pasta - set timer to ensure you are notified when it is cooked al dente.

In separate, deep saute pan, add olive oil, shallots and garlic.

Let the shallots and garlic cook about 2 minutes on high while stirring constantly.

Add white wine, lemon juice and parsley; stir.

Add clams and cover while mixture simmers, for 3 minutes.

Check pasta.

Remove cover quickly and add mussels, bay scallops and 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.

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 immediately with warm French bread, if desired.