Buca di Beppo Linguine Frutti di Mare

16 ounces marinara sauce
16 ounces clam sauce
20 ounces mussels
8 ounces squid, cleaned
3 ounces chopped garlic
2 ounces olive oil
2 1/2 pounds linguini

Heat olive oil in a large saut� pan. Add chopped garlic and saut� until garlic starts to brown. Add squid and mussels and saut� for 2 minutes.

Add clam sauce and marinara. Saut� until mussels open.

Remove mussels and set aside. Reduce the sauce by half. Toss cooked pasta in with the sauce and mound onto a large plate. Place mussels around the outside of the pasta. Garnish with lemon wedges and serve to impressed guests.