Ingredients:

8 tablespoons olive oil
1/2 pound medium shrimp - peeled, deveined, and cut into 1/2" pieces
1 pound squid - cleaned and cut into 1/2 inch rings (we didn't use the testicles)
4 cloves of garlic, lightly crushed
1/4 cup chopped italian parsley
red pepper flakes
2 dozen clams - small hard shell, soaked in water for 30 minutes and well scrubbed
1 pound ripe cherry tomatoes, halved horizontally and seeded (squeeze each half until the seeds are gone)
3/4 cup white wine
1 pound linguine

Put a large pot of fresh cold water on the highest heat (this be for the pasta.)

In a large frying pan, large enough to hold the cooked pasta and sauce, heat 4 tablespoons of olive oil over medium heat. Add shrimp and a pinch of salt. Saute until pink, about one minute - don't overcook!
Transfer to a plate. Add squid, and a pinch of salt, and saute until opaque, about a minute or two. Transfer to a plate. Add the remaining 4 tablespoons of olive oil, and the garlic, parsley, and red pepper, and cook until garlic is golden brown, about a minute or two. Add the white wine, the clams, and tomatoes, cover and cook over low heat until the clams open, about five minutes. Discard any unopened clams. Add the shrimp and squid, and remove from heat.

Add salt to the boiling water (1 tablespoon or more, depending on how much you want your hands to swell up in the middle of the night.) Add the pound of linguine and cook until al dente. Drain, but save a cup of water.

Add the pasta to the sauce in the saucepan, stir and toss over medium heat. Add some of the saved pasta water if the sauce is too dry.

Transfer to a warm bowl, and serve with eye patches, pirate hats, and drawn sabres. Arrrgghh, Matey!!!