Ingredients

• 20 clams, cleaned
• 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

Wash all seafood well and set aside.

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.