Get everything ready — Bring a large pot of salted water to a rolling boil. While waiting, clean and prep your seafood: peel and devein shrimp, scrub mussels and clams, and slice calamari if needed. Mince the garlic and chop the parsley. This mise en place makes everything flow smoothly!

Cook the pasta — Add the linguine to the boiling water and cook until just al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta water, then drain and set aside.

Sauté the aromatics — In a large skillet or pan over medium-low heat, warm the olive oil and 2 tbsp butter. Add the garlic and red pepper flakes (if using), stirring gently for 1–2 minutes until fragrant and golden—don’t let it burn!

Build the sauce base — Pour in the white wine, scraping up any bits from the pan. Let it simmer for 2 minutes to reduce slightly and mellow the alcohol.

Add the shellfish first — Toss in the mussels and clams. Cover the pan and cook for 3–4 minutes until they open (discard any that don’t). Remove them with tongs and set aside.

Cook the rest of the seafood — Add the shrimp and calamari to the pan. Cook for 2–3 minutes until the shrimp turn pink and opaque, and calamari is tender. Be careful not to overcook!

Bring it together — Return the mussels and clams to the pan. Add the remaining butter, lemon zest, lemon juice, and a splash of reserved pasta water. Stir to create a silky sauce.

Toss in the pasta — Add the drained linguine directly to the skillet. Toss everything together over low heat, adding more pasta water if needed to coat the noodles perfectly. Season with salt and pepper.

Finish with freshness — Sprinkle in most of the chopped parsley and give it one final gentle toss. Taste and adjust seasoning—maybe a bit more lemon for brightness!

Serve and enjoy — Divide into bowls, top with extra parsley, a drizzle of olive oil, and optional grated Parmesan. Pair with crusty bread and a chilled glass of white wine—mangia!