Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• Red pepper flakes
• 1/2 cup dry white wine
• 12 Manila or littleneck clams
• 10 ounces linguine
• 3/4 cup tomato sauce
• 12 black mussels
• 8 shrimp, shelled (tail intact) and deveined
• 4 sea scallops, quartered
• 5 ounces calamari, cut into thin rings
• 1/4 cup fresh flat-leaf parsley, coarsely chopped

Instructions

1. Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.