In a large pot, bring generously salted water to a rolling boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve about a cup of pasta water, then drain and set aside.

Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and a pinch of crushed red pepper flakes, sauté for 1-2 minutes until fragrant and lightly golden.

Add ½ cup of dry white wine to the skillet to deglaze, then add 1 pound of clams and 1 pound of mussels. Cover and steam for 3-5 minutes until the shells open.

Add ½ pound of peeled and deveined shrimp, cover, and cook for 2-3 minutes until most are pink. Then, add 1 cup of calamari rings and ½ pound of quartered scallops, cover, and cook for an additional 2 minutes until opaque.

Stir in 1 cup of Italian gravy or marinara sauce, adding reserved pasta water for desired consistency. Simmer for 2-3 minutes to heat through.

Add the drained linguine to the skillet, tossing everything to coat. Add more reserved pasta water if too dry. Cook for another minute to deepen flavors.

Transfer Linguine Frutti di Mare to serving plates or a large bowl. Garnish with fresh chopped parsley and serve immediately.