Set a large pot of salted water over high heat and bring to a boil. Then set a large sauté pan over medium heat.
Add the butter to the sauté pan. Once melted, add in the garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for 2 minutes.
Once the water is boiling, drop the pappardelle pasta into the water and stir. Boil the pasta 3-4 minutes, until mostly cooked through, but still slightly firm.
Meanwhile, add the shrimp, scallops, and clams to the butter and garlic. Sauté for 3 minutes. Once the seafood is mostly cooked, pour in the tomato sauce, and wine. Bring to a simmer to thicken the sauce.
After the pasta has cooked 3-4 minutes, use tongs (or a skimmer or pasta fork) to move the pappardelle pasta from the water into the seafood sauce. *It’s ok if a little water drips into the sauce, but try not to water it down too much.
Continue to cook the pasta and sauce together, for another 2-4 minutes, until the pasta is al dente.
Turn off the heat. Stir in the heavy cream. Then taste, and salt and pepper as needed. Serve warm.
You can swap any of the seafood options for ingredients you like better or can easily find, like mussels, firm white fish, or razor clams.Leftovers will keep well for up to 3 days in a sealed container stored in the fridge. However, I do suggest you enjoy this dish when freshly made or within a day or so for the best flavor. Leftovers need to be heated in the stovetop or microwave, which will change the taste of the dish.