In a saucepan, warm up 2 tablespoons of olive oil, 1 clove of garlic, and minced red pepper, then add the cleaned squids and sauté them with bright fire, add a little bit of wine, let everything evaporate, and add the tomatoes.

In another small pot, warm up the rest of the olive oil, a clove of garlic minced, add the shrimps, let them sauté with bright fire, soften them with brandy and cook them for a couple of minutes; put the shrimps aside, add in the same small pot mussels and clams, and wait for them to open.
Pour the liquid you obtained while cooking in the saucepan with the sauce, and let it cook.

When the sauce is almost cooked, add the mussels and the clams without shells, the tails of the shrimps, and salt and pepper as needed. Cook the linguini "al dente", add them to the sauce obtained, let them cream, and serve with a little bit of chopped parsley.