Linguine with Shellfish Sauce

Ingredients

• 6 tablespoons extra-virgin olive oil
• ¾ teaspoon dried crushed red pepper
• 12 ounces cleaned squid, bodies, tentacles left whole
• 1 28-ounce can Italian-style tomatoes with basil
• 2 teaspoons tomato paste
• 2 garlic cloves
• 2 pounds small littleneck clams
• + 8 more ingredients
• • 1 pound mussels
  • 1 ¼ cups dry white wine
  • ¼ cup water
  • 1 10-ounce uncooked lobster tail, shelled
  • 4 ounces bay scallops
  • 1 pound linguine
  • 3 tablespoons fresh Italian parsley
  • 8 ounces uncooked large shrimp, peeled, deveined

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...

View full recipe at Epicurious