First, steam the clams and mussels until they open, reserving and straining the cooking liquid. Set aside. In a large skillet, sauté a clove of garlic in olive oil (remove the garlic after sautéing), then add the baby squid, shrimp, and mantis shrimp. Deglaze with white wine and cook until the wine has completely evaporated, about 15 minutes.

Meanwhile, blanch the tomatoes for a few seconds, peel them, and cut into small cubes.

Cook the linguine in salted water. When the pasta is halfway cooked, drain it and add it to the skillet with the seafood. Add the mussels, clams, and tomatoes. Toss everything together with a sprinkle of chopped parsley. If the mixture seems dry, add 1/2 cup of the reserved pasta cooking water.

Enjoy!