Ivan's Mega Frutti Di Mare Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the linguine and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain well in a colander set in the sink.

Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic 1 teaspoon Italian seasoning and anchovies; cook and stir until the anchovies melt into the oil 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium and bring to a simmer. Stir in the clams. Once they begin to open arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side about 2 minutes then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center about 2 more minutes. Season with salt pepper and remaining 1 teaspoon Italian seasoning.

Toss the cooked pasta into the sauce. Garnish with a lemon wedge Manchego cheese and basil before serving.