Sea frutti spaghetti

For seafood:

300 g of clams 500 g of mussels 50 g of white wine 12 shrimp

For the rest:

2 cloves of garlic
400 g squid rings
Salt to taste
100 ml white wine
300 g pear cherry tomatoes
1 chilli -optional-
1 tablespoon tomato concentrate 300-400 - spaghetti
Chopped parsley

Step by Step:

1. Soak the clams in salted water for 30 minutes to loosen the soil. Drain and reserve. Clean and trim the mussels.

2. Put the clams and mussels in the pan with a splash of white wine and cook until the shells open. Remove the free shell from each mussel and reserve. Filter the broth so that it is free of impurities since we will use it later.

3. Prepare the pan with a splash of oil and fry the shrimp without the bodies - leave the heads -. Then reserve.

4. Sauté the garlic. Add the squid and cook for about 5 minutes until they take on color. Add the white wine and let it evaporate.

5. Add the cherry tomatoes cut into 2 or 4 pieces and let them soften and release their juice. Add 1 chilli -optional- and stir.

6. Add the mussel broth and let it boil. When it boils, pour in a tablespoon of tomato concentrate.

7. While cooking the pasta for the time indicated by the manufacturer in plenty of salted water.

8. Add the seafood to the pan and bring it to a boil to integrate it. Mix with the pasta and sprinkle with chopped parsley. Ready

TRICK: To make the sauce more or less thick, also use the pasta cooking water. This way you can enrich the spaghetti and make it well soaked and full of flavor.
Remove the garlic, we only add it to add flavor.