Linguine with Seafood (Linguine allo Scoglio)

Heat 1/4 cup oil in large Dutch oven over medium-high heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add clams, cover, and cook, shaking pan occasionally, for 4 minutes. Add mussels, cover, and continue to cook, shaking pan occasionally, until clams and mussels have opened, 3 to 4 minutes longer. Transfer clams and mussels to bowl, discarding any that haven’t opened, and cover to keep warm; leave any broth in pot.

Add whole tomatoes, clam juice, wine, 1/2 cup parsley, tomato paste, anchovies, thyme, and 1/2 teaspoon salt to pot and bring to simmer over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until tomatoes have started to break down and sauce is reduced by one-third, about 10 minutes.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, for 7 minutes. Reserve 1/2 cup cooking water, then drain pasta.

Add pasta to sauce in Dutch oven and cook over medium heat, stirring gently, for 2 minutes. Reduce heat to medium-low, stir in shrimp, cover, and cook for 4 minutes. Stir in squid, lemon zest, halved tomatoes, and remaining 1/2 cup parsley; cover and continue to cook until shrimp and squid are just cooked through, about 2 minutes longer. Gently stir in clams and mussels. Remove pot from heat, cover, and let stand until clams and mussels are warmed through, about 2 minutes. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Transfer to large serving dish, drizzle with remaining 2 tablespoons oil, and serve, passing lemon wedges separately.