Prepare pasta according to package directions, drain and toss with 1 Tbl. olive oil; reserve. Combine softened butter with minced garlic and spread on bread; reserve.

Clean mussels under cold running water. Discard any with broken shells. Peel and devein shrimp. Rinse scallops. Set all aside.

Heat butter in a large covered stock pot. Saute over medium low until the shallot, garlic, parsley, thyme, and red pepper flakes become tender and smell amazing. Then add the wine and chicken broth and increase heat to a gentle boil.

Add mussels, shrimp and scallops and cover. Cook gently until mussels open and shrimp turn pink, about 5 minutes. Discard any mussels that do not open.

Meanwhile, in a separate skillet pan fry garlic toast over medium-high until golden brown.

To serve, divide pasta into two large pasta bowls. Top with assorted shellfish, a ladle of broth, a sprinkle of fresh parsley, and garlic toast.