Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the linguine and set aside.

Heat 3 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until garlic is fragrant and lightly golden, about 1 minute.

Pour in ½ cup of dry white wine, stirring gently to deglaze the pan. Allow the wine to simmer and reduce for about 2 minutes.

Add 1 pound of cleaned clams and mussels, cover with a lid, and cook for 3-5 minutes until shells open.

Stir in 1 pound of peeled and deveined shrimp, cover, and cook for 2-3 minutes until mostly pink and opaque.

Add ½ pound of calamari and ½ pound of quartered jumbo scallops. Cook for another 2 minutes until calamari is tender and scallops are opaque.

Stir in 1 ½ cups of Italian gravy or marinara sauce and a splash of reserved pasta water. Let the mixture simmer for 2 minutes.

Add drained linguine back into the skillet and toss gently to combine with the seafood sauce.

Transfer to serving plates, sprinkle with fresh parsley, and serve immediately.