In a pan, heat some tablespoons of oil, add the chili, the sage leaves and, almost at the same time, the baby squid.

Cook over very high heat, stirring well, douse with half of the wine, allow to evaporate completely, and then add the fillets of tomato, and some tablespoons of water.

Cover the pan and continue cooking over moderate heat.
In another casserole containing a tablespoon of oil and a pinch of salt, stew the sliced mushrooms, stir, and after a couple of minutes, remove the mushrooms and add to the baby squid which will be cooked to perfection at this point.

Pour 3 spoonfuls of oil into the mushroom cooking liquid, add the chopped mixture of carrot and onion, brown, and add the prawn tails. Stir, pour in the rest of the wine and the brandy, continue cooking for 2 or 3 minutes over very high heat and then pour everything into the pan with the baby squid.

Add the mussels and clams and leave to cook over moderate heat.
At the moment of serving, cook the spaghetti in abundant, lightly salted boiling water, drain when “al dente”, arrange on a plate, cover with half of the prepared sauce, sprinkle with chopped parsley, mix well, and serve.