Clean the baby squid and cuttlefish, removing the skin and ink sacks. Separate the tentacles from the bodies and remove the innards. Remove the beak, located in the center of the tentacles, and carefully remove the eyes. Then, slice the bodies and tentacles thinly.

Brush the clams and mussels to remove any dirt, then rinse multiple times under running water. 

Place a sauté pan over medium heat. Add the olive oil and, once hot, add peeled garlic, chili peppers and parsley – all chopped. Once the garlic is golden, add the tomato paste diluted with a tablespoon of warm water. Cook for a couple of minutes, then add the baby squids and cuttlefish. After another 5 minutes, add peeled prawns, mussels and clams.

Adjust the salt, cover the pan and continue cooking until the mussels and clams open.

In the meantime, cook the pasta in a large pot of boiling, salted water. Cook for the amount of time indicated on the box, then drain and toss with the seafood sauce.

Serve immediately.

Food History

Fish and shellfish have been a part of the human diet since the Stone Age. Based on some archeological discoveries, it was possible to define that the first tools used for fishing were built over 10,000 years ago. Back then, it is probably that the people that lived near the sea understood that the seafood was a good source of energy and developed more sophisticated ways to capture fish, mollusks and shellfish.
Seafood consumption was widespread throughout the Mediterranean area. Even the Greeks and Romans ate a lot of fish. In Rome, fish was considered quite prized and was often served at the most elegant dinner banquets.

Other suggested recipes

• Spaghetti al Cartoccio (Baked in Foil) 
• Spaghetti with clams
• Linguine with lobster