Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions, typically 9-11 minutes, until al dente. Reserve a cup of pasta water, then drain.

In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Sauté 3-4 cloves of minced fresh garlic and 1/2 teaspoon of crushed red pepper flakes for 1-2 minutes until fragrant.

Pour in 1/2 cup of dry white wine to deglaze the skillet, scraping the bottom with a wooden spoon. Let simmer for about 2 minutes.

Add 1 pound of soaked clams and mussels, cover, and cook for 3-5 minutes until the shells open. Discard any that remain closed.

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

Add 1/2 pound of sliced calamari and 1/2 pound of quartered jumbo scallops, stirring gently. Cook for about 2 minutes until scallops are opaque.

Pour in 2 cups of Italian gravy or marinara sauce along with a splash of reserved pasta cooking water, stirring to combine. Let it bubble gently for 2-3 minutes.

Add the drained linguine to the skillet and toss gently to coat with the sauce. Adjust consistency with additional reserved pasta water if needed.

Remove from heat, season with kosher salt and black pepper, and sprinkle with fresh chopped parsley if desired. Serve hot.