This Seafood Pasta Is the Be-All, End-All Supper for a Crowd

Name: This Seafood Pasta Is the Be-All, End-All Supper for a Crowd
Ingredients: Kosher salt; 1 lb. mussels; 6 large sea scallops (about 9 oz.); 2 Tbsp. extra-virgin olive oil, plus more for serving; 1⁄2 medium red onion, thinly sliced; Freshly ground black pepper; 1⁄4 cup plus 2 Tbsp. dry white wine; 4 tomatoes on the vine (about 1 lb. 10 oz.), coarsely chopped, juices and seeds reserved; 4 large garlic cloves, thinly sliced (2 Tbsp.); 2 oil-cured anchovy fillets, finely chopped; 3⁄4 lb. jumbo head-on shrimp; 1 lb. dried linguine or spaghetti; 1 Fresno chile, thinly sliced (or to taste); Crushed red chile flakes, for serving (optional)

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Chock-full of succulent shrimp, mussels, and scallops in a spicy fresh tomato sauce, this unforgettable pasta dish is our editor-in-chief's favorite way to entertain in the summer.

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Ingredients

Kosher salt
1 lb. mussels
6 large sea scallops (about 9 oz.)
2 Tbsp. extra-virgin olive oil, plus more for serving
1⁄2 medium red onion, thinly sliced
Freshly ground black pepper
1⁄4 cup plus 2 Tbsp. dry white wine
4 tomatoes on the vine (about 1 lb. 10 oz.), coarsely chopped, juices and seeds reserved
4 large garlic cloves, thinly sliced (2 Tbsp.)
2 oil-cured anchovy fillets, finely chopped
3⁄4 lb. jumbo head-on shrimp
1 lb. dried linguine or spaghetti
1 Fresno chile, thinly sliced (or to taste)
Crushed red chile flakes, for serving (optional)