Vinny Testa's Restaurant Zuppe pe di Pesce

Source: Executive chef Peter Godsell, Vinny Testa's Restaurant Wynnewood, PA - Fox Is Cooking Philadelphia

2 ounces saffron oil
5 lobsters
9 clams
2 teaspoons garlic
Pinch crushed red pepper
15 mussels
4 shrimp
12 ounces plum tomatoes
6 ounces Italian parsley
1 pinch salt
Linguine

Heat oil in saut