Bring a large pot of salted water to a boil and cook pasta according to package directions. I like to cook it a bit less for al dente pasta.
In large saucepan, add olive oil, butter and garlic. Sauté a few minutes then the add wine, about half the reserved liquid, clams and shrimp.
When pasta is done, drain then add to pan with the sauce. Add parmesan cheese and chopped parsley and toss it all together. If you need a little more liquid add more of the reserved clam juice (or some pasta water). Season with a pinch of red pepper flakes, salt & pepper to taste. Serve with a fresh grating of parmesan cheese.
Notes
If you can’t find any cans of baby shrimp, just substitute with more chopped clams.