Puttanesca di Mare

Method

1. Heat a drizzle of extra-virgin olive oil in a pan, add a little chili pepper and a clove of garlic, and brown it.
2. Add the shrimp heads and shells (the scraps), raise the heat, add a little cooking water, cover, and cook until the mussels open.
3. Meanwhile, cut the calamari into small cubes.
4. Remove the garlic, then take out the mussels and clams; reserve some in the shell for decoration, then shell the rest.
5. Use a potato masher to crush the shrimp heads and shells, extracting all the flavor, then strain the liquid into a bowl.
6. In the same pan (without washing), add a drizzle of oil and sauté the calamari cubes until crispy.
7. Add pitted black olives and desalted capers, cook on high heat, then add the peeled San Marzano tomatoes, crush them, and let the sauce reduce for 10–15 minutes. Adjust salt.
8. Bring a pot of salted water to a boil and cook the spaghetti until al dente (about 3 minutes less than package instructions).
9. Cut the peeled shrimp into large pieces.
10. Drain the pasta and transfer it to the sauce. Instead of pasta water, add the reserved shrimp head broth to finish cooking the pasta, stirring over high heat.
11. Add the shelled mussels and clams, the reserved whole ones, and chopped fresh parsley. Continue mixing until creamy.
12. Finish with a drizzle of extra-virgin olive oil and serve immediately.