Directions:

Make the shrimp stock: Peel the shells off the shrimp but keep the tail intact. Wrap the shrimp up and refrigerate for a maximum of 2 days.

In a medium saucepan, combine the shrimp shells, peppercorns, salt, parsley, wine, a sprinkle of chile flakes and 2 cups of water. Bring to a boil over high heat, reduce the heat to medium, and let simmer, uncovered, for about 15 minutes. Taste the stock; it should have a subtle, but definitive, shrimp flavor. If it tastes weak, raise the heat and cook for another few minutes. Strain the stock, pressing down on the shells to extract all the flavor. You should have around 1 ¼ cups. The stock can be placed in a glass jar and refrigerated for several days.

To make the sauce and the pasta: Bring a large pot of lightly salted water to a boil.

Preheat the oven to 250 degrees.

Place the flour, salt and pepper on a plate and dust the scallops on all sides. In a large skillet, heat the oil and 1/2 tablespoon of the butter over high heat. When the butter is sizzling, add the scallops and cook for 2 minutes on each side. The scallops should have a nice golden brown color. Remove to a plate and place in the oven to keep warm.
Add 1 tablespoon of butter to the same skillet and place over moderately high heat. Add the shrimp, salt and pepper, the sliced garlic, and a sprinkle of red chili flakes and cook 2 minutes per side (if you have very large shrimp they may need closer to 3 minutes per side); they should also have a nice golden color. Remove to the plate with the scallops in the oven.

Add the pasta to the boiling water and cook according to directions. Make sure the pasta is al dente, with just a touch of bite and not too soft. Drain.

In the same skillet set over medium-low heat add the chopped garlic and saute for 1 minute. Raise the heat to high and add the 1 ¼ cups stock, the wine and half the parsley. Add salt and pepper and a sprinkle of red chili flakes (just a touch) and bring to a boil. Let simmer for about 5 minutes, or until it\'s reduced and flavorful. Add more salt and pepper if needed. Reduce the temperature to low, add the reserved shrimp and scallops and the remaining tablespoon of butter. Cook for another 2 minutes until the butter is melted and the fish is hot.
Place the pasta on a large serving plate or bowl and top with the sauce and the scallops and shrimp. Sprinkle the remaining parsley on top.