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.