To a large, heavy dutch oven or saucepan, add the oil over medium-low heat.
Add the garlic and red pepper flakes, cook for 1 minute without browning.
Pour in the wine, stir and allow the wine to reduce slightly.
Stir in the strained tomatoes, salt and pepper. Turn up the heat to medium and bring to a simmer.
Add the clams and mussels and stir, cover the pan and steam for 5 minutes until all the shellfish are open.
Season the shrimp, scallops and seabass evenly with salt and pepper, then add to the pan. Stir to coat in the sauce and cook for an additional 5 minutes.
If any of the shellfish do not open, discard them.
Serve warm garnished with parsley and bread.