Wash oysters gently with salt and cornstarch in water, changing water twice. Pat dry. Remove shrimp veins with a toothpick, wash, and pat dry.

Cut garlic in half, remove the core, and crush. Remove chili stem and seeds using scissors.

Heat olive oil, garlic, and chili in a pan over low heat. Add oysters, shrimp, and white wine, cover, and steam for 3 minutes. Remove oysters and shrimp once shrimp changes color.

Add canned tomatoes to the pan, mix, and simmer over medium heat until reduced by two-thirds. Add salt, squid, oysters, and shrimp back to the pan. Lightly crush shrimp heads for flavor and cook until squid is done.

Boil linguine in salted water for 30 seconds less than package instructions. Reserve 3 tbsp pasta water and drain.

Add linguine and reserved pasta water to the sauce, tossing to coat evenly.