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Linguine ai Frutti di Mare

['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.

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