In a deep skillet, warm the olive oil over medium heat. Add the garlic, scallions and hot red pepper to taste, and sauté for 2 minutes. Add the fregola, mix well to coat, and add 1½ cups of water. When the fregola has absorbed some of the water, add the wine and let simmer for 2 minutes. Add the mussels and clams, and season with salt and pepper. Cover, and cook for 15 to 20 minutes, or until fregola is al dente and the mussels and clams are open. (You may need to add more water while cooking if the fregola starts to dry out.)