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Bring a large pot of salted water to a boil.
Separate the canned baby clams from their juice, reserving both.
Heat a large pan to medium heat with the extra virgin olive oil. Add the shallot and garlic and cook until golden.
Meanwhile, begin cooking the linguine until 1 minute less than al dente.
Add the hot red pepper flakes to the pan and cook for another 30 seconds.
Add the tomato paste and cook for 3-5 minutes, adding a splash of water if the paste starts to burn.
Add the white wine and turn the heat up to medium-high. Cook for 2-3 minutes or until it reduces by half then add all of the reserved clam juice and a ½ cup of pasta water.
Turn the heat down to medium and add the clams and shrimp to the pan. Mix well.
Add the linguine to the pan and half of the parsley and mix well. Cook the pasta with the sauce for 1 minute or until the pasta just reaches al dente. If more sauce is needed, add a couple of ounces of reserved pasta water at a time. The pasta should have plenty of sauce.
Turn the heat off and mix in the butter and remaining parsley. Mix well then taste test. Adjust salt and pepper levels if required. Covering the pan for a few minutes will make the sauce better absorb into the pasta.