Linguine ai frutti di mare Recipe

• 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

Directions