Kith

Step 1. Bring a large pot of salted water to a boil. Cook the spaghetti until it is slightly firmer than al dente (about 2 minutes less than package directions).

Step 2. Meanwhile, in a large deep skillet or wide pot, heat the olive oil over medium heat. Add the sliced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant but not browned.

Step 3. Add the clams and mussels to the skillet, followed by the white wine. Cover with a lid and steam for 3-5 minutes, or until the shells have opened. Discard any that remain closed.

Step 4. Remove the opened shellfish from the pan and set aside in a bowl, leaving the liquid in the skillet. Add the halved cherry tomatoes and simmer for 3 minutes.

Step 5. Add the shrimp and calamari to the skillet. Cook for 2-3 minutes until the shrimp turn pink and the calamari is opaque.

Step 6. Return the clams and mussels to the pan. Drain the pasta (reserve a splash of pasta water) and add the spaghetti directly into the seafood skillet.

Step 7. Toss everything together over medium-high heat for 1-2 minutes, adding a little pasta water if needed to emulsify the sauce. Finely garnish with fresh parsley and a drizzle of olive oil before serving.