Ingredients:

  • 1 pound (450g) mussels, scrubbed and debearded
  • 1 pound (450g) clams, scrubbed
  • 1/2 pound (225g) medium shrimp, peeled and deveined
  • 1/2 pound (225g) calamari tubes, cleaned and cut into rings
  • 1/4 pound (115g) scallops, patted dry (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/2 cup (120ml) dry white wine
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1/4 cup (60ml) chopped fresh Italian parsley, plus more for garnish
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) spaghetti

Instructions:

  1. Clean mussels and clams, peel and devein shrimp, and prepare calamari. Set aside.
  2. Heat olive oil in a large skillet. Add garlic and red pepper flakes; sauté until fragrant.
  3. Pour in white wine and let it simmer for a few minutes to reduce slightly.
  4. Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer.
  5. Add mussels and clams to the sauce, cover, and cook until they open (discard any that don't open). Remove mussels and clams with tongs and set aside.
  6. Add shrimp, calamari, and scallops (if using) to the sauce. Cook until shrimp are pink and opaque and calamari is tender, about 3-5 minutes.
  7. While seafood is cooking, cook spaghetti according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  8. Add cooked spaghetti to the skillet with the seafood sauce. Toss to coat, adding pasta water as needed to create a creamy sauce.
  9. Gently fold in the reserved mussels and clams.
  10. Stir in fresh parsley. Serve immediately, garnished with extra parsley and a drizzle of olive oil.