Seafood Linguine with a Spicy Tomato Sauce

Ingredients

• 200 g shrimp, peeled and deveined
• 200 calamari, sliced into rings
• 300 mussels, scrubbed and debearded
• 200 clams, scrubbed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt to taste
• Freshly ground black pepper to taste
• 400 g diced tomatoes
• 1 tbsp tablespoon tomato paste
• 1 tbsp teaspoon dried oregano
• 1 teaspoon dried basil
• ½ tsp teaspoon sugar (optional, to balance acidity)
• teaspoon sugar (optional, to balance acidity)
• 400 g linguine
• Salted water, for boiling
• A handful of fresh parsley, chopped
• A handful of pine nuts, toasted
• Lemon wedges, for serving