Over medium heat, warm ¼ cup olive oil in Dutch oven. Toss garlic, stirring often, until golden around the edges, about 2-3 minutes.
Add red pepper flakes and cook, stirring, until garlic is golden and fragrant.
Stir in tequila. Toss quickly.
Add clams and ¼ cup water. Bring heat up to boil quickly, tossing to combine. Cover and cook until clams are open, 5–7 minutes.
Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point).
Cook pasta in boiling water according to package directions. *Be prepared to retain 3 cups pasta cooking liquid prior to draining. Set aside when finished. Cover to keep warm.
While pasta is boiling, in small bowl, toss shrimp with remaining ¼ cup olive oil and ¼ teaspoon sea salt
In cast iron pan over medium heat, warm with a light glug of olive oil to coat. Saute shrimp just until no longer translucent and slightly pink.
Once shrimp is done, toss in with finished clams. Quickly replace lid (any heat retained will create a steam like effect to further infuse the clams and shrimp in garlic, chili and tequila. Toss in a ½ teaspoon of salt.
Transfer pasta to clam pot. Place back on heat.
Add 3 cups reserved pasta cooking liquid and bring to a light simmer. Cook, tossing constantly, until pasta is al dente, about 3- 5 minutes.
Remove from heat. Add basil and toss with butter until melted. Finish with a drizzle of olive oil, sea salt and fresh cracked pepper. Enjoy!