Drain and rinse the soaked clams. Scrub the mussels and pull off any remaining beards. Pat the squid rings and shrimp dry with paper towels.

Bring a large pasta pot of water to a boil over high heat. Add 1 tbsp salt.

Heat 4 tbsp olive oil in a large deep skillet over medium-high heat. Add the sliced garlic and chili flakes if using, and cook for 60 seconds until pale gold and fragrant - don't let it brown.

Add the squid rings and tentacles. Cook, stirring, for 2-3 minutes until the squid turns opaque. Season lightly with salt.

Pour in the white wine and let it bubble for 1 minute until the alcohol smell fades.

Add the cherry tomatoes and stir. Cook over medium heat for 3-4 minutes until the tomatoes start to collapse and release their juice.

Add the clams and mussels to the pan in a single layer as much as possible. Pour in 60 ml of pasta cooking water, cover with a lid, and cook over high heat for 4-5 minutes until all the shells open. Discard any that stay closed.

Add the shrimp. Stir gently, cover again, and cook for 2-3 minutes until the shrimp turn pink and curl slightly. Do not overcook.

Drop the linguine into the boiling water and cook for 2 minutes less than the package directions. Reserve 200 ml of pasta cooking water before draining.

Drain the linguine and transfer it directly into the seafood pan. Pour in 80-100 ml of the reserved pasta water.

Toss everything together over medium heat for 2-3 minutes, adding more pasta water a splash at a time, until the linguine is al dente and the broth lightly coats the strands.

Remove from heat. Add the chopped parsley, a drizzle of raw olive oil, and a twist of black pepper. Taste and adjust salt. Serve immediately in warm shallow bowls.