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

While the pasta is cooking, heat a generous splash of extra virgin olive oil in a large skillet over medium heat until shimmering.

Add the minced garlic and crushed red pepper flakes to the skillet, stirring constantly for 1-2 minutes until the garlic is golden brown.

Pour in the dry white wine, stirring to deglaze the skillet; add the clams and mussels, cover, and cook for 3-5 minutes until the shells open.

Add the peeled and deveined shrimp into the skillet, cover, and cook for another 2-3 minutes until the shrimp turns pink.

Introduce the calamari and quartered scallops to the skillet, cover, and cook for an additional 2 minutes.

Stir in the Italian gravy or marinara sauce, adding a splash of reserved pasta water; let the sauce simmer for 2-3 minutes.

Discard any unopened shells, drain your linguine, and toss it into the sauce and seafood mixture, ensuring everything is combined.

Plate the Linguine Frutti di Mare, garnish with freshly chopped parsley, and serve immediately.