Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion, garlic, and pepper; cover and cook 10 minutes or until tender, stirring occasionally.

Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and simmer 5 minutes or until clams open. Discard any unopened shells. Add 1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon parsley.