Chop the garlic and brown in a frying pan with oil for a moment, then add the chopped squid, mussels, clams, and tomatoes cut in half.
Add two glasses of white wine and blend over a high heat, then cover with a lid and turn th heat to medium high, leave for 3-4 minutes.
When mussels and clams are open, add scampi and scallops.
Toss it all in the pan for 5 minutes (the fish does not need too much cooking) and turn off the heat. In plenty of salted water, cook the linguine and drain when ak dente.
Fill the frying pan with the sauce, add a ladle of the pasta cooking water and plenty of chopped parsley.
Toss for a couple of minutes. Serve!