In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 finely chopped yellow onion and 2 cloves of minced garlic. Sauté until fragrant, about 2 minutes.

Add 1 pound of peeled and deveined large shrimp, 1 pound of small mussels, and 1 pound of small clams to the skillet. Season with 1 teaspoon of red pepper flakes, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of smoked paprika, salt, and freshly ground black pepper to taste. Stir well to combine.

Pour in 1/2 cup of dry white wine (such as Sauvignon Blanc) and 1 (14.5 ounce) can of diced tomatoes, undrained. Bring to a simmer, cover, and cook for 5-7 minutes, or until the shellfish have opened and the shrimp is pink and cooked through.

Stir in 2 tablespoons of chopped fresh parsley and 2 tablespoons of chopped fresh basil. Squeeze the juice of 1/2 lemon over the dish. Serve hot with crusty bread for dipping.