Linguini ai Frutti di Mare -- an Abruzzo classic

This wonderful dish from Abruzzo, Italy is a fusion of tomato and shellfish. The flavors are vibrant and well balanced. The dish is not traditionally served with cheese because of the general Italian hesitation to merge hard cheeses with seafood pastas. Instead this is topped with parsley.
Below is my recipe I used here, with differences from the Academy's recipe noted. I think the chopped canned tomatoes (polpa) would be a better fit.
Credit for this dish is "Tradizione a Tavola" published by the Italian Academy of Cuisine, which I highly recommend as a cookbook.
Recipe -- serves 4
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400g linguini
For the sugo (sauce):
200g mussels, shelled (reserve the water)
250g clams, shelled (reserve the water)
150g squid, cut (Academy recommends baby squid, but cuttlefish might work)
350g prawn tails (Academy recommends 200g gambaretti tails and 150g scampetti tails)
300g passata (Academy recommends chopped tomatoes)
100ml olive oil
1/2 glass dry white wine
1 clove of garlic
1 handful of chopped parsley (plus more for garnish)
Brown the garlic in the oil. I like to mash the garlic here but that is not mentioned by the academy. Add shrimp and squid and cook for some minutes to flavor. Add wine and boil for another few minutes.
Add parsley, tomato, the mussels and clams, and some of the clam water. How much depends on taste and thickness of the sauce (though this can be compensated by finishing the pasta in the sauce). Cook for 15 more minutes and remove from heat.
Cook the linguini in salted water until al dente (if the sauce is too thin cook the pasta less). Remove the pasta and add to the sauce (which you can return to the heat). mix pasta with the sauce and serve. Top with parsley.
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