. Prep the Ingredients:

• Clean and prepare all shellfish. Ensure the mussels and clams are scrubbed well and any sand is removed.
• Clean and cut the calamari into rings and devein the shrimp.
• Mince the garlic and chop the fresh parsley.

2. Cook the Linguine:

• Bring a large pot of salted water to a boil.
• Add the linguine and cook until just al dente per the package instructions. Reserve about 1 cup of the pasta water and drain the rest. Set the pasta aside.

3. Prepare the Seafood & Sauce Base:

• In a large, deep skillet or pot, heat the olive oil over medium heat.
• Add the minced garlic and red pepper flakes (if using). Sauté until fragrant but not browned.

4. Add the Shellfish:

• Add the mussels, clams, shrimp, and calamari to the skillet.
• Pour in the white wine and allow it to come to a simmer. This will steam the shellfish, allowing them to open and cook through.

5. Add the Tomatoes:

• Stir in the cherry tomatoes or crushed canned tomatoes. Allow the mixture to simmer for about 5-7 minutes until the shellfish are fully cooked and the tomatoes have broken down into a light sauce.
• Discard any mussels or clams that haven’t opened.

6. Combine with the Linguine:

• Add the cooked linguine to the skillet with the seafood and sauce mixture. Toss everything together gently, adding reserved pasta water as needed to create a silky, cohesive sauce.

7. Season & Garnish:

• Taste and adjust the seasoning with salt and pepper if necessary.
• Add the freshly chopped parsley and toss once more.

8. Serve Immediately:

• Divide the pasta and seafood mixture among bowls. Drizzle with a little extra-virgin olive oil if desired and serve hot.