Linguine with Shellfish Sauce

Ingredients

• 4 ounces bay scallops 
• 28 ounce canned tomatoes with basil italian-style canned
• 1.3 cups wine dry white
• 2  garlic clove minced
• 1 pound pasta 
• 2 pounds littleneck clams scrubbed
• 10 ounce lobster tail pieces shelled uncooked cut into 1-inch pieces
• 1 pound mussels scrubbed
• 6 tablespoons olive oil extra virgin extra-virgin
• 3 tablespoons parsley fresh italian chopped
• 0.8 teaspoon pepper dried red crushed
• 8 ounces shrimp deveined uncooked peeled
• 12 ounces squid rings whole cleaned cut into 1/2-inch-wide rings, tentacles left
• 2 teaspoons tomato paste 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• pot
• sieve
• colander

Directions

1. Heat 3 tablespoons oil in large skillet over medium heat.
2. Add garlic and crushed red pepper; stir 1 minute.
3. Add squid; sauté just until opaque, about 3 minutes.
4. Add wine; simmer until liquid is reduced by half, about 20 minutes.
5. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
6. Bring 1/4 cup water to boil in another large skillet over high heat.
7. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open).
8. Transfer shellfish to colander set over medium bowl; drain.
9. Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes.
10. Add lobster, shrimp and scallops. Simmer 2 minutes.
11. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
12. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
13. Drain. Return to pot.
14. Add shellfish sauce; toss to coat.