Remove pan from heat. Add wine and garlic to Dutch oven. Return to heat. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes or until reduced by half (measures about 1/2 cup). Add mussels, littleneck clams, the reserved minced clam liquid, the clam juice and crushed red pepper. Bring to boiling; reduce heat. Cook, covered, for 5 to 9 minutes or until mussels and littleneck clams open, discarding any unopened shells. Stir in drained pasta, shrimp mixture and pasta sauce; mix well. Simmer, covered, for 5 to 10 minutes or until mixture is heated through.