1. Preheat oven to 400 degrees F.
2. Add the olive oil and butter to a pan (with lid) over medium heat. Once the butter has melted, add the diced onions and saute for 3 to 4 minutes. Next, add the minced garlic and saute for another 5 minutes. Add the vermouth and allow to simmer for about a minute. Add the tomatoes, red pepper flakes and brown sugar then simmer for another 8 minutes.
3. While the sauce is simmering, prepare and devein the shrimp, then place the shrimp in a baking dish or on a cookie sheet tossed in olive oil, salt and pepper and roast in the oven for 5-6 minutes.
4. Add the clams to the sauce and cover the pan with a lid, allow to steam for 4-5 minutes. After 4-5 minutes, the clams should have opened, if one or two have not, remove it from the pan and discard. Toss in the shrimp and some pasta with about 1/4 cup of pasta water, then sprinkle with parsley and serve with a lemon wedge.
Notes and Tips
Depending on your choice of pasta, prepare to the directions on the package. Make sure you reserve 1/4 cup of the pasta water to add along with the pasta to the sauce before serving.