Source: Chef Pasquale Carotenuto - Giuseppe's, Phoenix, Arizona

1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
6 clean mussels
6 little neck clams, cleaned
6 shrimp, cleaned and deveined
1/2 pound calamari, sliced
1/4 cup parsley, chopped
1 dash red pepper flakes
Salt and pepper to taste
1/4 cup dry white wine (optional)
1 cup marinara sauce or diced tomatoes
1 pound linguine, cooked according to package instructions,
    drained and kept warm

Coating the bottom of a hot deep skillet, add olive oil. Add garlic to the hot oil; stirring often, cook 30 seconds to 1 minute. Add mussels, clams, shrimp and calamari. Season with parsley, red pepper flakes, salt and pepper. If desired, add 1/4 cup dry white wine; stirring often, reduce slightly. Add marinara sauce or tomatoes; cook uncovered for 5 minutes or until shells have opened and tomato sauce has reduced. Discard any unopened shells and serve over cooked linguini.

Makes 2 to 4 servings.