Spaghetti alla Pescatora

20 mussels, de-bearded and cleaned

40 small rings of calamari, cleaned

16 tiger shrimp, peeled and deveined

1/4 cup extra-virgin olive oil

2 teaspoons chopped garlic

1/4 cup Italian parsley leaves, divided

1/8 teaspoon sea salt

1/4 teaspoon crushed red pepper

1 cup Pinot Grigio wine

2 cups tomato sauce

1 (1-pound) box dried spaghetti

Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.

While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.