Seafood Pasta with French Bread

In homage to those that have given info here i will post my age-old discerning-palette-tested recipe for Seafood Pasta involving mussels, clams, shrimp, tomatoes, garlic, pasta & french bread.  THIS RECIPE IS THE BOMB.

Seafood Pasta with French Bread;

1.5-2 Lbs or Mussels or More
.75-1 Lbs of Peeled Shrimp
.5-.75 Lbs of Littleneck or Manila Clams, if you can afford more, add more
10 Roma Tomatoes
1 Head of Garlic, with all cloves peeled.
1/4+ Stick of Butter
A Pinch of Pepper
A Dash or 2 of Hot Sause (Tapatio, Tobasco or similar)
A Sprinkling of Creole Seasoning (or similar)
Some Angel Hair Pasta
A Baguette, 2 if you're over 200 Lbs.

*Note, the trick to this dish is cooking the Mussels, Clams & Shrimp the correct amount without overcooking them.  They each require different amounts of time in the pot.  Clams typically take longer so they go in first, Mussels go in 2nd & the Shrimp go in last with the heat turned off.  Some Clams take longer to open than others so the most critical part is timing amount the 3 of them are in the pot together.  A rule of thumb is that the time from adding the clams to turning off the heat shouldn't be longer than 3-5 minutes.  It'll make sense below.

Here's what you do.
In a large sauce pot, big enough to hold it all, throw in the .25 stick of butter on low heat.
Slice all the Roma's up & toss them in as the butter melts.  Stir frequently so the butter spreads throughout.
Take all the cloves of garlic & press them & drop them in the pot.  Stir 'em in well.
Add the rest of the spices & turn the heat up to medium heat.

It should come to a boil, the juice from the Roma's should create a thick soupy kind of mix. 
Without letting it boil for more than a minute or 2 throw in the Clams 1st, wait a minute or 2 & throw in the Mussels.
Wait another minute or 2 till you see the Mussels & Clams start to open.
Once they open, turn off the heat, dump the Shrimp in & stir them all up & throw the lid on the pot.  Make sure the Shrimp are submerged in the liquid.

Let it simmer for a few more minutes, stirring the shrimp here & there & your done.

Add to cooked/finished Angel Hair Pasta in a bowl, ladle in some sauce along with Clams, Mussels & Shrimp.
Dip the French Bread in the sauce and serve a good bottle of Bordeaux, P. Noir or Merlot & viola you're done!

PJ