3 tbsp extra-virgin olive oil

4 garlic cloves, minced

12 oz cleaned squid, cut into 1/2 inch rings

1 1/4 cups dry white wine

28 oz can whole tomatoes

1 leaf basil

2 tsp tomato paste

1/4 cup water

2 lbs small littleneck clams, scrubbed

1 live lobster, 1 1/2 lbs

8 oz large raw shrimp, peeled and deveined

4 oz bay scallops

3 tbsp chopped Italian parsley

Linguine

Add 2 inches of water to large pot, add 2 tbsp salt per quart of water, bring to boil

Once at a rolling boil, add lobster to pot and imediately cover, steam for 9-11 minutes

Remove lobster, cool for 5 minutes, then crack and remove meat. Chop meat into bite-sized pieces

Heat 3 tbsp oil in large skillet over medium heat

Add garlic, stir for 1 minute

Add squid and saute just until opaque, about 3 minutes

Add wine, simmer until reduced by half, about 20 minutes

Add tomatoes with juices and tomato paste, bring to simmer while breaking up tomatoes

Cover, simmer over low heat for 40 minutes

Boil 1/4 cup water in another large skillet over high heat

Add clams, cover, and cook until shells open (about 6 minutes)

Discard any clams that did not open. Transfer to colander set over medium bowl and drain

Strain juices from skillet and medium bowl through fine sieve into tomato sauce

Simmer sauce uncovered until thickened, about 10 minutes

Add shrimp and scallops, simmer 2 minutes.

Add clams and lobster meat, simmer 1 minute

Stir in parsley. Season with Salt and Pepper

Serve