INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
12 Manila clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels, scrubbed
8 shrimp
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/2 cup dry white wine (optional)
1/4 cup fresh flat-leaf parsley, coarsely chopped or basil leaf
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.
NOTES: auce can be made 2 days ahead. Let cool, store in an airtight container, and chill, or freeze up to 3 months.
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