Pasta "Fra Diavolo" with seven fishes

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 0.5 cup panko breadcrumbs
• 1 lemon, grate the zest and cut in half
• Half a bunch of parsley, chopped (about 1/4 cup)
• 1 shallot, thinly sliced
• 5 cloves of garlic, crushed
• 1 tbsp red pepper flakes
• 2 tsp anchovy paste
• 1 and 1/4 cups dry white wine
• 12 small clams, washed with a brush
• 220 g mussels (about 8 pcs.), beards removed
• 1 can (800 g) of tomato puree
• 1 tbsp. l. dried oregano
• 450 g long pasta (such as fettuccine or linguine)
• 450 g skinless halibut fillet (center cut), cut into 4 equal pieces
• 6 scallops (about 220 g), tough muscle removed
• 6 large shrimp, peeled and deveined (about 220 g)
• 1 cup squid rings (200 g)

Preparation:

1. Place a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil and heat until fragrant.
2. Add panko breadcrumbs and shake to distribute them into an even layer. Sprinkle with lemon zest and 1/4 teaspoon each of salt and black pepper. Fry, stirring occasionally, until dark golden brown, 4-5 minutes. Transfer the breadcrumbs to a bowl. Stir in the parsley and set aside for sprinkling. Do not wash the pan.
3. While the breadcrumbs are toasting, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the garlic and red pepper flakes. Cook, stirring only, until fragrant, about 30 seconds.
4. Add the anchovy paste and cook, stirring, for another 1 minute. Increase the heat to medium-high. Add 1 cup of white wine and cook, scraping up any browned bits with a wooden spoon. Add the clams, cover, and steam for 2 minutes. Add the mussels, cover again, and steam until the shells open, 2 to 3 minutes.
5. Using a slotted spoon, transfer the opened clams to a medium bowl and set aside. Reduce the heat to medium and add the tomato puree to the pan. Pour 1/4 cup white wine into the tomato puree jar, rinse the jar with it, and add to the sauce along with the dried oregano. Cook, stirring occasionally, until fragrant and the sauce thickens slightly, about 10 minutes.
6. Meanwhile, bring a large saucepan of water to a boil over high heat. Add the pasta and cook according to package directions until al dente.
7. While the pasta is cooking, season the scallops, shrimp, and halibut on all sides with salt and black pepper. Place the skillet over medium heat. Add the remaining 1 tablespoon of olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear rather than steam). Cook, undisturbed, until deep golden brown, about 3 minutes.
8. Flip the scallops and cook for 1 minute on the other side. Transfer to a plate and set aside. Turn the fish over and cook until browned on both sides, 3-4 minutes. Add the shrimp to the pan, arranging them around the halibut, and cook until the shrimp are pink and lightly charred, about 2 minutes per side.
9. Remove the pan from the heat and squeeze lemon juice over the shrimp and fish. Transfer to a plate and set aside.
10. Add the squid to the sauce and cook for 1 minute over medium heat. Remove the pasta from the boiling water with tongs and transfer to the sauce. Stir to coat evenly. Add the cooked clams and any liquid that has been released. Stir to distribute evenly.
11. For servingPlace the pasta on a plate. Sprinkle generously with breadcrumbs. Top with the seared scallops, shrimp, and fish. Serve immediately.