This Seafood Pasta Is the Be All End All Supper for a Crowd

Ingredients

• Kosher salt
• 1 lb. mussels
• 6 large sea scallops (about 9 oz.)
• 2 Tbsp. extra-virgin olive oil, plus more for serving
• 1⁄2 medium red onion, thinly sliced
• Freshly ground black pepper
• 1⁄4 cup plus 2 Tbsp. dry white wine
• 4 tomatoes on the vine (about 1 lb. 10 oz.), coarsely chopped, juices and seeds reserved
• 4 large garlic cloves, thinly sliced (2 Tbsp.)
• 2 oil-cured anchovy fillets, finely chopped
• 3⁄4 lb. jumbo head-on shrimp
• 1 lb. dried linguine or spaghetti
• 1 Fresno chile, thinly sliced (or to taste)
• Crushed red chile flakes, for serving (optional)
• 1⁄4 cup fresh mint leaves, chopped

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