Seafood Linguine alla Pescatore

Instructions:

1. Cook the linguine in a large pot of boiling salted water until al dente.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes. Saute until the garlic is golden, about 1 minute.
3. Add the white wine, mussels, clams, and king prawns. Cover and cook until all shells have opened and the prawns have turned pink. Discard any unopened shells.
4. Chop the tomatoes and add them to the pan, cook until they have softened, around 5 minutes.
5. Drain the linguine and keep some pasta water. Add the pasta and the saved water to the pan.
6. Stir well until all the ingredients are coated in the sauce. Season with salt and pepper.
7. Serve hot, garnished with chopped parsley. Buon appetito!