Place a medium saucepan over a high heat and add the wine. Once boiling, add the mussels and put the lid on to steam for 2 minutes. After two minutes remove the mussels and discard any that have not opened.
60 ml dry white wine, 24 large mussels
Add the clams to the pan, put the lid back on and steam until they have opened. Transfer the clams to the dish with the mussels until needed.
24 medium clams
Carefully pour the cooking liquid into a glass making sure you leave any grit/sand behind in the pan.
Wash/Wipe the pan out to remove the grit and place it over a low heat. Add the olive oil and when hot add the garlic. Stir while the garlic flavours the oil for about 2 – 3 minutes. The garlic should brown slightly without getting burnt.
3 tbsp olive oil, 6 cloves garlic
Add the red pepper flakes and the chopped tomatoes and stir together. Stir gently while the sauce starts to thicken and then add the mussel/clam liquor into the pan. Stir in and then leave to simmer and thicken for 5 minutes. You want the sauce to be thick enough to cover the seafood/spaghetti and not all runny.
½ tsp red pepper flakes, 400 g chopped tomatoes
While the sauce is simmering, place a large pan of salted water over a high heat and when boiling, add the spaghetti. Cook the pasta until its al dente (has a little bite).
453 g spaghetti
When the pasta is almost ready, add the shrimp to the simmering sauce and after 1 – 2 minutes the mussels and clams and heat through.
225 g shrimp
Drain the spaghetti, reserving a mug of the starch water. Add the spaghetti the sauce and gently toss to coat.
Taste and season accordingly with salt and pepper. Serve immediately in prewarmed bowls with a sprinkle of chopped parsley for garnish.