Fisherman's Pasta

Method

1. Heat olive oil in a wok and sauté a clove of garlic until golden. Add the mussels, cover and cook until they open. Transfer opened mussels to a bowl, decant the cooking liquid through a sieve and reserve.
2. Clean the wok, add olive oil and another garlic clove. Add the clams, cover and cook until opened. Decant the liquid and add to the reserved mussel liquid. Clean the wok again.
3. Cut the squid into strips, leave the tentacles whole. Slice the calamari into rings. Halve the octopus lengthwise, keeping tentacles as long as possible. Slice the cuttlefish very thinly.
4. Bring a large pot of water to a boil and salt it. Do not salt the sauce as the shellfish liquid is already salty.
5. In a large pan, heat olive oil with garlic and chili. First add the squid tentacles and sear until they stick to the bottom. Then add the remaining seafood.
6. Shell some mussels and clams, keeping them in the shellfish liquid.
7. Remove the garlic from the pan. Add the undercooked pasta and some of the shellfish cooking liquid. Cook, tossing. Do not add the shelled mussels and clams yet.
8. To make a separate sauce for children, blend parsley leaves, a garlic clove, olive oil, chili and a little shellfish liquid. Add whole scampi to this sauce.
9. When the pasta is al dente, add all the mussels and clams. Drizzle with raw olive oil and toss well.
10. Serve the pasta with a spoonful of the green sauce on top.
11. If desired, garnish with whole scampi and extra parsley.