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1
Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt.
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2
Add the linguine to the pot and stir until the water returns to a boil.
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3
Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately.
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4
Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil.
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5
Wrap with plastic and set aside as you finish the sauce.
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6
While the linguine cooks, make the sauce.
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7
Set a large, 14-inch saute pan over medium-high heat.
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8
Add the remaining 4 tablespoons olive oil and the onions.
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9
Saute the onions until lightly caramelized, about 3 to 4 minutes.
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10
Add the garlic, Essence and red pepper flakes to the pan.
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11
Toast the garlic until browned, about 30 to 45 seconds.
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12
Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes.
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13
Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan.
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14
Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes.
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15
Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes.
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16
Toss to combine, and remove the sauce from the stove.
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17
Add the pasta sauce and parsley to the cooked pasta and toss to combine.
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18
Serve with Parmesan for garnishing.
