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Fill a large pot with water and bring to a boil.Add a small handful of salt and add pasta. Boil pasta, stirring occasionally until al dente. Strain pasta into a colander and gently rinse in cool water until pasta is no longer hot. Set aside.
Place a large, high sided sauté pan over medium heat. Add oil and sliced garlic and cook for 1 minute.
Add mussels and toss together with oil and garlic.
Increase heat to medium-high, add wine and cover pan with lid. Keep pan covered for about 2 minutes or until mussels open up.
Remove lid, add shrimp and cover again for about 2 to 3 minutes or until shrimp turns opaque.
Remove lid once again, add bay scallops and squid bodies and tentacles. Cover one last time for about 30 seconds to 1 minute or until tentacles curl. Season with salt and pepper and toss together.
Remove lid and stir sauce into the seafood mixture.
Lower heat to medium and simmer sauce for about 2 minutes.
Add cooked pasta to the pan and toss together until everything is evenly coated.
Finish pasta with fresh basil leaves and serve.