Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
3/4 lb spaghetti
Meanwhile heat up your largest skillet on medium low flame. Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
1/4 cup extra virgin olive oil, 4 cloves garlic grated, 1 tsp red pepper flakes + more to taste, 1 lb clams & mussels (mixed)
Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
1/2 cup white wine
Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.
1 lb wild shrimp
Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
1/2 lb squid tentacles
Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
1 batch arrabiata tomato sauce
Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
3/4 lb spaghetti
Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.
1/3 cup fresh basil leaves or chopped Italian parsley
Serve with lemon wedges on the side.
1 lemon