Italian Feast of the Seven Fishes

Drain pre-soaked baccalà, pat fully dry, and cut into 5cm pieces; pat shrimp, scallops, and calamari dry with paper towels, slice calamari tubes into 1cm rings; scrub clams and mussels, discarding any with open shells that do not close when firmly tapped. Arrange all seafood on separate paper-towel-lined trays, and chill at 4°C (40°F) for 20 minutes to firm up before cooking.

Bring 8 liters of heavily salted (1 tablespoon salt per 4 liters water) water to a rolling boil over high heat. Add 600g dry linguine, stir immediately to prevent sticking, and cook for 8 minutes (2 minutes less than package directions) until very al dente with a firm white core. Reserve 360ml (1.5 cups) of starchy pasta water, then drain pasta and toss with 5ml (1 teaspoon) olive oil to prevent sticking, set aside.

Heat 80ml (1/3 cup) extra-virgin olive oil in a 30cm deep heavy-bottomed skillet over medium-low heat (150°C/300°F). Add 6 anchovy fillets, 40g thinly sliced garlic, and 2g (1 teaspoon) red pepper flakes, sautéing for 3 minutes, stirring constantly, until anchovies fully melt into the oil and garlic is pale golden and fragrant (do not let garlic brown, as it will turn bitter). Stir in 400g crushed San Marzano tomatoes, bring to a gentle simmer, and cook for 5 minutes until slightly thickened.

Increase stovetop heat to medium (175°C/350°F), add the 450g cut baccalà pieces and 450g scrubbed littleneck clams to the sauce, pour in 240ml (1 cup) dry white wine, and cover the skillet with a tight-fitting lid. Cook for 5 minutes until clams just begin to crack open, then add 450g scrubbed debearded mussels, re-cover tightly, and cook for 3 additional minutes. Use tongs to remove and discard any clams or mussels that remain fully closed after this time.

Remove the skillet lid, gently stir in the 340g calamari rings and tentacles, 340g peeled deveined shrimp, and 225g bay scallops, folding carefully to coat all pieces in sauce. Reduce heat to medium-low, simmer uncovered for 4 minutes, stirring once halfway through, until shrimp are opaque and bright pink, scallops are firm and opaque white, and calamari is just tender (do not cook longer than 5 minutes, as calamari will turn tough and rubbery).

Add the drained al dente linguine to the skillet with the seafood and sauce, toss continuously over low heat (120°C/250°F) for 2 minutes, adding 30-60ml splashes of reserved starchy pasta water as needed to create a light, silky sauce that clings to every pasta strand. Turn off heat, taste and adjust seasoning with up to 10g (2 teaspoons) kosher salt and 2g (1 teaspoon) black pepper, then stir in 10g (1/3 cup) of chopped fresh parsley. Serve immediately with lemon wedges on the side.