A delightful seafood pasta dish combining a medley of fresh seafood with a creamy tomato sauce, served over linguine.
Heat a drizzle of olive oil in a frying pan over medium heat.
Use a high-quality olive oil for the best flavor.
Add the garlic, onion, and red pepper flakes to the pan and sauté until fragrant and softened.
Be careful not to burn the garlic as it can turn bitter.
Add the squid rings, cod, mussels, and shrimp to the pan and cook for 3 minutes.
Ensure the seafood is evenly distributed in the pan for even cooking.
Stir in the oregano, basil, thyme, and white wine, bringing it to a simmer.
Let the wine reduce slightly to concentrate its flavor.
Mix in the tomato sauce and cream, and simmer for 5 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Cook the linguine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked linguine with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and serve immediately.
Serve with a side of crusty bread to soak up the sauce.
