-
Soak
the mussels and clams for at least an hour to purge them of sand.
-
Pull
the beards off the mussels.
-
Scrub
the mussels and clams thoroughly under cold running water.
-
In a
large skillet, sauté 1 clove garlic in 2
tablespoons oil over a moderate heat.
-
Add the mussels and clams with half
the wine, cover tightly and cook for 8-10 minutes or until they are
open, shaking the pan now and then.
-
Discard any shells which do not open.
-
Put aside a few of the best ones for
garnishing and detach the rest from their shells.
-
Slice the body sacs of the squid and
cuttlefish into rings and strips.
-
Heat the remaining oil in a large
nonstick skillet and sauté the chopped garlic, parsley and chilli
peppers for 3-4 minutes.
-
Add the squid and cuttlefish, season
with salt and pepper and stir for 2-3 minutes.
-
Pour in the remaining wine, cover and
cook for 12 minutes.
-
Add the shrimp tails and a little more
salt if needed and cook for another 3 minutes before adding the
clams and mussels.
-
Simmer for a final 3 minutes, then
turn off the heat.
-
While the sauce is cooking, bring a
large saucepan of salted water to a boil, add the spaghetti and cook
until it is tender but still al dente.
-
Drain well and combine with the hot
seafood sauce.
-
Stir over a low heat for about 2
minutes.
-
Serve immediately, garnished with the
reserved clams and mussels in their shells.
