Instructions: Sauce: Saute garlic, saffron and pepper flakes in olive oil over medium-high heat until the garlic is brown (about 1 minute). Add clam juice and tomatoes and bring to a boil. Remove from heat and stir in liqueur and leeks. Keep warm while you ready seafood.

Fish and seafood: Heat 1 tablespoon olive oil in a large, non-stick skillet for which you have a lid. Add mussels (discard any that are open or cracked) and cook about 3 minutes, covered, over medium-high heat. When all, or at least most, of the mussels are cooked (open), add them to the sauce (discard any water that is released while cooking, and also any mussels that did not open).

Heat another tablespoon olive oil in skillet and cook tuna, covered, until meat is cooked through. Repeat with shrimp and scallops, adding each seafood to the sauce as it is finished.

Meanwhile, cook linguine according to package directions.

Spoon sauce over individual portions of linguine, distributing seafood so each plate has a variety.

Serves 4.

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