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1
Puree the Italian plum tomatoes in a food processor or blender.
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2
Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
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3
In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering.
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4
Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds.
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5
Add the pureed tomatoes, the clam juice, thyme, basil and sugar.
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6
Season with salt and pepper and bring to a boil.
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7
Cook over moderately low heat until it is reduced by one-third, about 45 minutes.
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8
Add the squid and cook over low heat until very tender, about 45 minutes longer.
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9
In a large pot of boiling salted water, cook the linguine until al dente.
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10
Drain the pasta well and return it to the pot.
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11
Add the mussels and cockles to the tomato sauce, cover and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes.
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12
Add the shrimp and cook until they are pink and firm, about 2 minutes longer.
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13
Discard any unopened mussels and cockles.
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14
Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes.
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15
Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.
