Ivan's Seafood Medley

Fill a large pot with water that has been lightly seasoned with salt, then place it over high heat to bring the water to a vigorous boil. As soon as the water reaches its boiling point, add the linguine and return it to a boil. Continue cooking the pasta uncovered, stirring occasionally, until it reaches the desired level of doneness but still retains a bit of firmness in the center, approximately 11 minutes. Remove the pasta from the water with a colander and drain it thoroughly.

In a large skillet, heat about 1/4-inch of olive oil over low heat. Add minced garlic, a teaspoon of Italian seasoning, and anchovies; cook and stir until the anchovies have fully incorporated into the oil, taking around 7 to 10 minutes. Stir in crushed tomatoes; increase the heat to a medium level and bring the mixture to a gentle simmer. Add clams and continue cooking until they start to open, then arrange the shrimp in a single layer and allow them to cook further. Flip the shrimp when they turn pink on one side, about 2 minutes, then add scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer translucent in the center, about 2 more minutes. Season with salt, pepper, and a remaining teaspoon of Italian seasoning.

Combine the cooked pasta with the sauce in a bowl. Garnish with a slice of lemon, a sprinkle of Manchego cheese, and some fresh basil leaves before serving.