(Pasta Allo Scoglio)

Tuscany is not famous for its seafood dishes, but fantastic 
fresh fish and shellfish are available all along the coast.  
A scoglio is a rocky seashore, and in the traditional pasta 
allo scoglio, only shellfish from the rugged Mediterranean 
seaside can be used in the sauce.  Many kinds of fish are 
included in the various renditions prepared up and down the 
Tuscan coast today.

4 to 6 servings

6 tablespoons extra-virgin olive oil
2 garlic cloves, mined (I put a lot garlic!!)
3/4 teaspoon dried crushed red pepper 
    (used your judgment I like very spicy)
12 ounces cleaned squid, 
   bodies cut into 1/2-inch-wide rings, 
   tentacles left whole
1 1/4 cups dry white wine
1 28-ounces can italian-style tomatoes with basil
2 teaspoons tomato paste
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed debeared
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
    If you want to add snow crabs legs 
    (leave shell on) or uncooked 
    lobster tail, shelled, meat cut 
    into 1-inch pieces
3 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil
1 pound linguine

Heat 3 tablespoons oil in large skillet over medium heat.  
Add garlic and crushed red pepper; stir 1 minute.  Add squid; 
saute just until opaque, about 3 minutes.  Add wine; 
simmer until liquid is reced by half, about 20 minutes.  
Add tomatoes with juices and tomato paste.  Bring to simmer, 
breaking up tomatoes.  Cover; simmer over low heat 40 minutes.

bring 1/4 cup water to boil in another large skillet over high 
heat.  Add clams and mussels.  Cover; cook until shells open, 
about 6 minutes (discard any clams and mussels that do not open).
Transfer shellfish to colander set over medium bowl; drain.

Strain juices from skillet and medium bowl through fine 
sieve into tomato sauce.  Simmer sauce uncovered until 
slightly thickened, about 10 minutes.  Add Lobster or crab 
legs, shrimp and scallops.  Simmer 2 minutes.  Add calms 
and mussels from colander.  Simmer 1 minute longer.  Stir 
in remaining 3 tablespoon oil and parsley.  Season with salt 
and pepper (I don't use salt at all)

Meanwhile, cook linguine in large pot of boiling salted 
water until just tender but still firm to bite.  Drain. 
Return to pot.  Add shellfish sauce; toss to coat