Fresh Seafood Linguine

Bring a large pot of salted water to a boil and add pasta. Cook pasta until al dente, or about 8 to 10 minutes. Drain and and transfer to a large bowl, drizzle with 1 tablespoon of olive oil and toss to coat; set aside.

While the pasta is cooking, heat the remaining 3 tablespoons of olive oil in a large heavy skillet over medium-high heat. Add the diced onion and saute until translucent; add the crushed garlic and saute until fragrant; or about 1 minute. Add the can of diced tomatoes, red pepper flakes, and dry white wine and simmer for 5 minutes, or until the sauce slightly thickens. Add the shrimp and cook for 1 minute. Turn the shrimp over and cook for 1 more minute, or until the shrimp turn pink. Remove the shrimp from the pan and set aside for a few minutes.

Add the clams and mussels to the skillet with the tomato mixture. Cover the pan and cook for several minutes, or until the clam and mussel shells open up. Discard any clams or mussels that haven't opened. Add the shrimp to the skillet; stir in the chopped parsley and heat just until everything starts to bubble. Season with salt and pepper.