3 oz. olive oil 1-1/2cCup cherry tomatoes (halved) 12 large scampi 1/2 # medium scallops 12 Manila clams 1 tablespoon fresh garlic (chopped) pinch red pepper flakes 1 cup dry white wine 1 # linguine, cooked to al dente according to package directions pinch fresh parsley (chopped)     In a large saute pan over medium-high heat, heat olive oil until hot. Add tomatoes, scampi, scallops, clams, garlic, red pepper flakes and white wine. Cook until liquid is reduced by two-thirds. Add linguine and cook until pasta is heated through. Serve immediately, garnishing each plate with parsley.