Ingredients: Per 4 servings
Wash carefully the clams, changing the water several times, to avoid any residue of sand.
Clean the calamari under running water and cut them into small pieces.
Shell shrimps taking care to eliminate the black wire, then cut into small pieces.
Open the scallops shells with the aid of a small knife, carefully introduced between the two valves. Remove the scallops, remove the black wires, wash them and cut in half.
In a pan sauté gently 2 tbs of the evo oil with the whole peeled garlic and the chilly.
After few seconds add the chopped parsley and the clams. Put a lid on and let the clams open.
Remove clams from valves, just leaving some as a garnish. Filter it carefully the obtained broth and set aside.
Haet a large teflon pan and cook the calamari for a minute, then add the shrimps, the scallops and finally the clams, together with their filtered broth.
Cook the spaghetti in lightly salted boiling water, drain them al dente and pour into the pan with the fish sauce.
Add the remaining extra virgin olive oil to create an emulsion and some fresh grounded white pepper.