In a large pan heat 2 spoons of olive oil with a garlic clove, 4 sprigs of parsley and half a glass of white wine. Add 1 kg of mussels and cover until the shells open. Remove the mussels from the shells and strain the cooking water. Repeat the process with 500 g of clams and 1 kg of various shellfish. Reduce the cooking water from the shellfish slightly, add the shelled fish and adjust the pepper. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of linguine according to the instructions on the packet. Add the shellfish to the pasta in the saucepan with some chopped parsley and a little dry chilli pepper.