CLEAN AND COOK THE CLAMS

Cup of Yum
1. Rinse clams under running water and then let them soak in plenty of cold water with a handful of coarse salt. The clams should remain in the cold water for at least an hour, preferably two, to purge. Keep this time in mind when you decide to make this recipe.
2. Place the clams in a pan and cook over high heat covered with a lid. Wait for them to open, this will take about 3 minutes.
3. Now strain the clam sauce with a fine strainer but DO NOT throw away their water, keep it aside.
4. Finally shell the clams, keeping some clams with their shells that you will use for the final decoration of the dish.

CLEAN AND COOK THE MUSSELS

1. Clean the mussels by scraping off any impurities with the blade of a small knife. Tear off the byssus, that is the bearded part that comes out of the shell. Then, with the help of a stainless steel sponge, clean well their shells.
2. Place the mussels in a pan and cook over high heat covered with a lid. Wait for them to open, this will take about 3 minutes. I prefer to cook clams and mussels separately in case the clams release a lot of sand.
3. Now strain the mussels sauce with a fine strainer. Finally shell the mussels, keeping some of them with their shells: you will use them for the final decoration of the dish.

CLEAN THE SQUID

1. Wash the squid under running water, then remove the entrails, the eyes, the central beak and the internal bone.
2. Finally remove the skin and cut them into rings. Set aside.

CLEAN THE SHRIMPS

1. Clean the shrimps, taking care to remove the dark filament, all the shell and the heads. Set aside.

MAKE THE SEAFOOD SAUCE

1. Wash and chop the cherry tomatoes then chop the parsley. Set aside.
2. In a large saucepan, sauté the peeled garlic cloves in the extra virgin olive oil. Add the red hot chili pepper and the squid. Cook for about 2 minutes over medium heat.
3. Then raise the heat and add the white wine. Stir and allow the alcohol to evaporate. Finally add the mussels and clams and lower the heat.
4. Add a cup of clams water and then the chopped tomatoes. Mix and cook over high heat for about 10 minutes.
5. Add the shrimp and chopped parsley. Cook over medium heat for about 3 minutes (shrimp have very short cooking times). Italian seafood sauce is ready. Remove the garlic cloves and chili pepper
6. Cook the pasta. Bring plenty of salted water to a boil. Cook the spaghetti according to the cooking times described on their packaging. Using a slotted spoon, drain the spaghetti 3 minutes before the end of cooking time.
7. Place them directly in the pan with the seafood sauce. Stir and finish cooking the spaghetti in the pan for another 3 minutes over high heat. This way they will better absorb the flavor of the seafood sauce.
8. Stir well and transfer the best Spaghetti allo Scoglio you have ever eaten to a serving dish. Garnish with the shells kept aside and serve.