Seafood Pasta

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. Cook the seafood
   While the pasta is cooking, heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the shrimp and calamari and cook for about 2 minutes until they just start to turn pink. Remove from the skillet and set aside to prevent overcooking.
3. Prepare the sauce base
   In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped chili (if using) and sauté for 30 seconds until fragrant, being careful not to burn the garlic. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
4. Add the shellfish
   Add the crushed tomatoes to the skillet and bring to a simmer. Add the mussels and clams, cover the skillet, and cook for about 4-5 minutes until the shells open. Discard any shells that remain closed.
5. Combine all ingredients
   Return the shrimp and calamari to the skillet. Add salt, pepper, and half of the chopped parsley. Stir gently to combine and cook for another 1-2 minutes until all seafood is cooked through and the flavors have melded together.
6. Finish the dish
   Add the drained pasta to the seafood sauce. If the sauce is too thick, add a splash of the reserved pasta water. Toss everything together gently to coat the pasta with the sauce. Squeeze fresh lemon juice over the top and add the torn basil leaves.
7. Serve
   Transfer the seafood pasta to serving plates or a large serving platter. Garnish with the remaining fresh parsley and serve immediately while hot. Provide extra lemon wedges on the side for those who prefer a more citrusy flavor.