Linguine ai Frutti di Mare

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

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.