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Set a large pot of salted water over high heat and bring to a boil. Then set a large sauté pan over medium heat.
Add the butter to the sauté pan. Once melted, add in the garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for 2 minutes.
Once the water is boiling, drop the pappardelle pasta into the water and stir. Boil the pasta 3-4 minutes, until mostly cooked through, but still slightly firm.
Meanwhile, add the shrimp, scallops, and clams to the butter and garlic. Sauté for 3 minutes. Once the seafood is mostly cooked, pour in the tomato sauce, and wine. Bring to a simmer to thicken the sauce.
After the pasta has cooked 3-4 minutes, use tongs (or a skimmer or pasta fork) to move the pappardelle pasta from the water into the seafood sauce. *It’s ok if a little water drips into the sauce, but try not to water it down too much.
Continue to cook the pasta and sauce together, for another 2-4 minutes, until the pasta is al dente.
Turn off the heat. Stir in the heavy cream. Then taste, and salt and pepper as needed. Serve warm.