Heat oil in a large skillet over medium heat. Saute shallots and garlic with crushed pepper for about 2 minutes, stirring to make sure the garlic does not brown. Add the wine and lemon juice and let reduce, about 45 seconds. Add a pinch of salt and turn the heat to medium-high. Add the Italian tomatoes and bring sauce to a medium simmer. Add clams and mussels and place the lid over the pan. Lift lid to stir clams and mussels every one minute. After about 2 minutes, or when first clams and mussels begin to open, add shrimp. Cook another 3 minutes, or until all shells have opened and shrimp is firm.
Remove any unopened shells. Add parsley to the sauce and shake the pan to coat. Serve over pasta or with grilled or toasted peasant bread to dip.
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