Pasta ai Frutti di Mare (Italian Seafood)

A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce in made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of the spaghetti allo scoglio.

1 Tbsp. extra-virgin olive oil
2 cloves garlic, sliced
red pepper flakes
½ cup dry white wine
12 Manila or littleneck clams
10 oz scialatielli, fettuccine or linguine pasta
¾ cup tomato sauce
12 black mussels
8 shrimp, shelled, tail intact and deveined
4 sea scallops, quartered
5 oz calamari, cut into thin rings
¼ 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 the rest of the seafood.

Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.

Divide among 4 bowls and serve hot.

Makes 4 servings.