Fra Diavolo Sauce with Linguine

Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm.

While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.

Stir shrimp, scallops, mussels, and parsley into tomato mixture; cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.