- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon dried crushed red pepper
- 12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
- 1 1/4 cups dry white wine
- 1 28-ounce can Italian-style tomatoes with basil
- 2 teaspoons tomato paste
- 1/4 cup water
- 2 pounds small littleneck clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
- 8 ounces uncooked large shrimp, peeled, deveined
- 4 ounces bay scallops
- 3 tablespoons chopped fresh Italian parsley
- 1 pound linguine
- Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
- Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
- Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.