Melt butter in a pan.
Add the shallots. Cook until the shallots get soft
Stir-in the scallops and tomato and cook for 2 minutes. Add the clams. Continue to cook for 4 minutes.
Remove the clam, tomato, and scallops from the pan and put in a clean bowl. Leaving the juices in the pan.
Pour the wine on the pan. Reduce to half.
Add the whipping cream, Parmesan cheese, and clam juice. Stir and let boil. Cook in medium heat while stirring for 3 minutes.
Put the scallops, clams, and tomatoes back in the pan. Stir.
Arrange the prepared spaghetti in a bowl. Pour the sauce over. Toss.
Top with chopped parsley. Serve and enjoy!