Clean, pat dry and cut up the squid. Heat up about a quarter cup of olive oil, fry the onion, drop in your (attention not to burn) the garlic and the hot pepper too. Turn the heat down low, drop in the squid, stir and cover for some seven minutes.
Take the lid off, turn the heat up high and drop in the shell fish, mix with a wooden spoon, drop in the parsley and the half glass of wine, stir AND COVER. Leave the lid on for about 5 minutes, take off and stir again. Cover. Do this until all of the shells have opened.
At this point you can decide to take the meat out of the shells or serve with the shells. You’ll have lots of broth on the bottom. If it’s too much boil it down some. Ladle out over your pasta.
I use fettuccine for my sea food sauces. Remember to not over cook the pasta. Make sure your pasta serving bowl are warm. I add a small knob of non salted butter to the pasta.
Note – you will not need to salt this dish. The shell fish are salty enough.

PS – if you want to use shrimp then you’ll need to add them last and just about 5 minues before serving. Over cooked shrimp taste like rubber balls. It’s a waste of money too.
References :

1 tablespoon olive oil
1 small onion, diced
1 tablespoon chopped garlic
1/4 pound scallops
1/4 pound baby shrimp
1/4 pound crab meat
Salt and pepper to taste
1/8 teaspoon dry sage
1/8 cup flour
1/2 cup clam juice
1 pint heavy cream
1/2 cup grated Parmesan cheese
1 pound spaghetti pasta

Garnish:
Grated Parmesan cheese
Chopped parsley

Heat olive oil in pan. Add the onions to the pan and saute until onions are translucent. Add the garlic, scallops, shrimp and crab meat. Cook for 5 minutes.

Season with salt, pepper and dry sage. Slowly add the flour to the seafood mixture and stir continuously for about 4 minutes. Add the clam juice and heavy cream. Simmer for another 5 minutes, while slowly adding the grated Parmesan cheese.

While you prepare the sauce, cook the pasta. Toss the hot, cooked pasta with the sauce. Separate onto 4 serving plates and garnish each plate with the grated cheese and chopped parsley.

Serves 4

(Note: If you don’t like clams or crab meat, you could just delete those and substitute an equal amount of shrimp…or, whichever seafood you prefer.)
References :

Saute in

1 TBSP Olive Oil

4 cloves garlic minced
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
for 3-5 minutes

Add
1/4 cup white wine, reduce by half then add
1/2 cup chicken broth, reduce by half then add
1/2 cup cream and
3/4 pound large shrimp

Cook over high heat until shrimp are opaque.
Sprinkle with 1/4 cup Basil, chiffonade
salt and pepper

Serve over farfalle or fusilli.

If not Italian, grated parmesan cheese (Italians never use cheese with seafood…their loss.)
References :

Plus check out the host of others I found for you and most of them should have recipes for with and with out tomato base.

Happy cooking. And if you dont find what you want there check out Giada De Laruenttis on the Food Network or Mario Batali there as well. Have fun
References :
http://www.foodnetwork.com

http://www.italianfoodforever.com/iff/news.asp?id=628

http://www.italianfoodforever.com/iff/news.asp?id=633

let me know how it is.
References :