Linguine Frutti di Mare

First, cook the linguine in a large pot of boiling salted water until al dente.
While the pasta is cooking, heat a large skillet over medium heat with the olive oil.
Add the garlic and crushed red pepper flakes and cook for 1-2 minutes until lightly browned.
Deglaze the pan with the white wine and add the clams and mussels. Cover and cook for 3-5 minutes until all of the shells open.
Add the shrimp, re-cover the pan, and cook for 2-3 minutes until they are mostly pink and opaque.
Add the calamari and scallops, re-cover, and cook for another 2 minutes.
Add the Italian gravy or marinara along with a bit of the pasta cooking liquid and let the sauce simmer for 2-3 minutes to heat through. Discard any mussels or clams whose shells did not open.
While the sauce is simmering, drain the cooked linguine from the remaining liquid.
Toss the pasta with the seafood sauce and serve immediately, garnished with parsley if desired.