Heat the olive oil in a large skillet over medium heat. Add garlic and crushed chilies; stir for about a minute. Add the squid and saute until just opaque, maybe three minutes. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the tomatoes with juices, bring to a simmer and break up the tomatoes. Cover and simmer over low heat for about 30 minutes.
Bring 1/4 cup water to a boil in another large skillet. Add the clams and mussels. Cover and cook until the shells open, about 6 minutes. Transfer the shellfish to a colander and drain. Strain the juices in the shellfish skillet through a fine sieve into the tomato sauce. Simmer uncovered a couple minutes. If you are using other fish, add it at this point and simmer about three more minutes. Add the clams and mussels from the colander, season with salt and pepper to taste and stir in the parsley.
Meanwhile cook the linguine, drain it, and return it to the pasta pot. Add the shellfish sauce and toss to coat. Serve in big soup bowls.