Cappelini Pescatore

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4 tablespoons olive oil

12 clams, scrubbed

1 tablespoons garlic, chopped

2 tablespoons chopped shallots

1 cup fresh diced tomatoes

1/2 cup white wine

2 cups fish stock (may substitute chicken stock)

12 sea scallops

28 mussels, washed and debearded

12 jumbo shrimp, cleaned, peeled and deveined

2 cups marinara sauce

1/2 pound or 2 cups fresh squid, cleaned and cut

1 pound angel hair pasta

2 ounces cold butter, cut into pieces

1/4 cup chopped mixed herbs (parsley, basil, thyme)