Prepare stufato sauce (recipe below) and cook off the percatelli. Divide the olive oil between the pots. You want it to coat the bottom of the pot. (I like to use la cruset pots for this, but you can use any individual pots with a tight fitting lid).
Assemble and clean the seafood.
Divide the cooked pasta between the pots. Toss to coat with oil and to oil the sides of the pots.
Add the shrimp and scallops.
Add the fish, clams and mussels.
Divide the tomatoes between the pots.
Divide the stufato sauce between the pots.
Cover and bake in a 500 degree preheated oven (as hot as it goes) for about 10 minutes, or till mussels and clams open. Don't overcook.
Serve pot in a big soup bowl.
Turn out into bowl at the table.
Clean the garlic and the shallots.
Add olive oil to the ThermoMix. Set ThermoMix to speed 7 for 5 seconds. Drop garlic and shallots onto spinning blades through hole in the lid. Process for 5 minutes at 100C at speed 2. (If you don't have a ThermoMix, mince shallots and garlic. Saute in olive oil till soft and fragrant.)
Add 1 can of drained whole tomatoes, the salt, sugar, and black pepper to taste (can add some pepper flakes if you want it spicier). Process at 90C for an hour at speed 2.
Add butter and process at speed 5 for 5 seconds. Add basil and process at speed 3 reverse for 5 seconds. Adjust seasonings and use.