Spaghetti allo Scoglio

Method

1. Crush a clove of garlic in its skin and place it in a wok with olive oil and chili pepper.
2. Separate the heads from the large prawns, scampi, and shrimp. Add all heads to the wok and sauté lightly. Optionally leave a few whole prawns or scampi for garnish.
3. After a minute, gently crush the heads with a meat tenderizer to extract the juices, being careful not to break them into tiny pieces.
4. Add a splash of dry white wine. When the wine has evaporated, reduce the heat, remove the heads and the garlic clove.
5. Add the cuttlefish (or squid) and pieces of baccalà (or other firm fish). Sauté briefly, then deglaze with another splash of white wine. Cover and cook over moderate heat for 4-5 minutes.
6. Optional: If you have a pot with an integrated strainer, place the cooked heads in the strainer so that the pasta water absorbs their flavour. Salt the water and bring to a boil.
7. Cut the cherry tomatoes into quarters and add them to the wok. Continue cooking.
8. About 7 minutes after adding the cuttlefish, start cooking the spaghetti in the boiling water.
9. Chop a small amount of fresh parsley and add it to the wok.
10. Add the clams to the wok, cover, and let them open. As soon as they open, remove them and set aside.
11. When the pasta is about 2 minutes from being done, add the small shrimp and langoustines (cook 1 minute) and the large prawns (cook 2 minutes) to the wok. Drain the pasta directly into the wok.
12. If the sauce is too dry, add a ladle of pasta cooking water. If too liquid, remove the pasta 2 minutes earlier and finish cooking in the wok.
13. Add the reserved clams back to the wok, toss everything together, cover, and finish cooking for a final minute.
14. Finish with fresh chopped parsley, a pinch of black pepper, and a drizzle of raw extra virgin olive oil.
15. Grate lemon zest (preferably from Sorrento lemons) over the dish.
16. Optionally, grate a little bottarga on top like a pinch of salt.