Linguine With Seafood Sauce

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Two 28-ounce cans peeled Italian plum tomatoes

2 tablespoons extra-virgin olive oil

2 large garlic cloves, smashed

2 cups bottled clam juice (16 ounces)

2 large thyme sprigs

4 large basil leaves

Pinch of sugar

Salt and freshly ground pepper

2 pounds cleaned baby squid, bodies sliced crosswise into 1/2-inch rings, large tentacles halved

1 1/2 pounds thin linguine

2 pounds mussels, scrubbed and debearded

3 dozen cockles—scrubbed, soaked in cold water for 2 hours and drained

1 pound medium shrimp, shelled and deveined

Crushed red pepper

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