In a pan, heat 2 tablespoons of oil then add garlic and chilli. Then, add the chopped parsley and clams. Cover the pan and let the clams open.
Remove the clams from the shells, filter remaining broth from pan and set aside.
Heat a large non-stick frying pan and cook the calamari for a minute, then add the prawns, the scallops and finally the clams, together with the filtered broth.
COOK THE PASTA
Cook the Linguine in a large pot of salted boiling water, according to the instructions on the pack. Drain once cooked al dente and add to the pan with the rest of the sauce.
COMBINE AND SERVE
Add the remaining olive oil to create an emulsion and some freshly ground white pepper to serve.
