- 350g/12oz dried spaghetti
- 500g/1lb 2oz mussels
- 700g/11⁄2lb squid, cleaned
- 500g/1lb small littleneck clams
- 300g/11oz shrimps
- 4 cloves garlic
- 6 tablespoons extra virgin olive oil
- 250ml/9fl oz dry white wine
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 dried red chillies, finely chopped
- salt and freshly ground black pepper
- Soak the mussels and clams in water for an hour. Discard any broken
mussels or clams, or open ones that don’t close when tapped on the
work surface. Under cold running water, scrub the mussels and clams
thoroughly to remove any grit, pulling out the beards from the mussels.
- In a large deep frying pan over a medium heat, sweat 1 clove of the
garlic in 2 tablespoons of the oil. Increase the heat to high, and add the
mussels and clams with half of the wine. Cover with a tight-fitting lid,
and cook for about 5 minutes until the shells are open (discard any that
remain closed). Remove from the heat and discard the garlic.
- Slice the squid into rings and finely chop the remaining garlic. Heat the
remaining oil in another pan, and sauté the garlic, parsley and chillies
for a few minutes. Add the squid and cook until the edges curl.
- Pour in the remaining wine and cover. Cook for 10 minutes. Add the
shrimps (just the tails) and cook for a few more minutes before adding
the clams and mussels. Simmer for another few minutes, then remove
from the heat.
- Meanwhile, bring a large saucepan of salted water to the boil, add the
spaghetti and cook until al dente. Drain and add the seafood mixture to
the spaghetti, mixing well.Stir over a low heat for a couple of minutes.
Serve piping hot.