Spaghetti allo Scoglio

Method

1. Make a base in a pan with olive oil, garlic cloves, a bunch of parsley, and crushed chili pepper; sauté until fragrant.
2. Add purged mussels and clams, cover, and cook over high heat for 2 minutes until they open. Squeeze in lemon juice if desired.
3. Remove the shellfish, separate meat from shells, and strain the cooking liquid; reserve the broth.
4. In the same pan, make a new base with olive oil, garlic, and chili. Add finely sliced calamari, season with salt and pepper, sauté briefly, and set aside.
5. In the same pan a third time, make another base. Add halved scampi and whole prawns, season, and cook for about 3 minutes; set aside.
6. Place the spaghetti directly into the pan with the reserved shellfish broth and cook like a risotto, adding hot water as needed until the pasta is al dente and creamy.
7. When the pasta is almost done, add back all the cooked seafood: mussels, clams, calamari, scampi, and prawns. Toss to combine.
8. Finish with a generous amount of fresh chopped parsley and a drizzle of raw olive oil. Serve immediately.