Steps

• Place the clams in a large bowl with cold water and coarse salt (about 30 g of salt per liter of water) for at least 1-2 hours.

  This step is crucial to remove the sand.

  Change the water a couple of times.

  

• First, rinse the mussels under running water.
  Use a small knife to scrape their surface to remove all the incrustations or residues still present, which would be unpleasant to find in the finished dish.
  
  A little secret: This method has always worked well for me.
  Wash them under running water.
  

  

• (Place some mussels in a plastic bag, add plenty of coarse salt, and close it. Place the closed bag into another bag.
  Rub the mussels inside the bag for about 5 min.
  Open the bag, empty the mussels into the colander and rinse them under running water to remove the residues).
  Also discard the broken or open ones as they are not good to consume.

  Always discard the shellfish with broken shells or those that remain open after a gentle tap.

  

• Let’s clean the squid.

  Separate the head from the body (if not already cleaned).
  Remove the transparent internal bone (squid pen) and all the innards.
  Remove the outer skin.
  Rinse well and cut the body into rings. The tentacles (if used) should be rinsed and cut into pieces.

  

• 
  
  Thoroughly clean the shrimp.

  Essential: With the help of a toothpick or a sharp knife, slightly cut along the back and remove the black vein (the intestine), which would otherwise give a bitter taste.

• In a large pan (the one you will use for the sauce), pour 2 tablespoons of EVO Oil and a whole garlic clove. Add the well-cleaned clams and mussels.

  At high heat, deglaze with half of the White Wine (about 50 ml). Cover with a lid and cook for 3-5 minutes, until the shellfish have opened.

• Drain the seafood and save their cooking water by carefully filtering it with a fine mesh strainer or a cotton cloth to remove any sand residues. Set aside.

  (Tip: Shell half of the mussels and clams for an easier eating experience, leaving the others in the shell for decoration).

  In the same pan, add the remaining EVO oil, the second finely chopped garlic clove (or whole to be removed), and the chili pepper (if using). Sauté for a minute.

• Add the squid and cook for about 2-3 minutes. Deglaze with the remaining white wine and let it fully evaporate.

  Add the halved cherry tomatoes. Add a pinch of salt and black pepper. Cook over medium heat for about 5-7 minutes, until they are soft but still firm.

  Add the shrimp (if shelled, they will cook quickly) and cook for 2 minutes, until they turn pink.

  

• Meanwhile, cook the spaghetti in plenty of salted water. Drain them 3 minutes before the cooking time indicated on the package (very al dente).
  

• Pour the filtered cooking water of the seafood into the sauce. Bring to a boil.

  Add the drained spaghetti directly to the pan.

  
  Finish cooking the spaghetti in the pan, stirring continuously and adding a ladle of pasta cooking water if necessary, so that the released starch binds to the sauce, creating a creamy (emulsion) wrap.
  

  

• In the final moments, incorporate the mussels and clams set aside.
  Generously sprinkle with fresh chopped parsley.

  Bon appétit