1 lb bucatini 5 oz squid 5/8 pound mussels 5/8 pound clams 5 oz. medium shrimp 1 clove garlic ¼ cup extra virgin olive oil 1 tablespoon parsley chopped ½ cup crushed tomatoes ½ cup dry white wine salt and pepper to taste
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Very carefully clean the clams and the mussels (after scraping the mussels with a sharp knife to remove the beard) and rinse them several times under running water to remove all dirt or impurities.
Put the mussels and clams in a pan with one tablespoon of olive oil, cover the pan and heat over medium heat, “shaking” the pan by the handle every so often to mix the shellfish and jerking the pan with rapid movements with your wrist to thoroughly mix the contents.
Cook until the mussels and the clams open. Remove from heat and let cool. Once cool, remove the clams and mussels from their shells and put them in a bowl.
Strain the broth from the clams and mussels through a fine-mesh sieve and gently transfer it to a separate container.
Heat the remaining oil in a fairly large pan over medium heat and sauté the garlic clove. Add a generous tablespoon of chopped parsley and immediately afterward the cleaned squid rings.
Let brown slowly for a few minutes, then add the white wine. Allow the liquid to evaporate completely and then add the crushed tomatoes. Cook the sauce for 5 minutes and gradually add 3 or 4 tablespoons of the strained cooking liquid from the mussels and clams. Cover the pan and cook for 3 minutes.
During the last minute of cooking, add the mussels, the shelled clams and the peeled and deveined shrimp.
Meanwhile, cook the bucatini in a large quantity of salted boiling water for 2 minutes less than indicated on the package directions.
Drain the pasta and dress with the previously prepared sauce by tossing it in the same pan. Season with black pepper to taste.