Seafood spaghetti (Spaghetti allo scoglio)

1. Clean the shellfish (soak the clams in salted water for 1 hour), peel the prawns except for the tail and clean the squid and cut it into rings.

2. In a large lidded frying pan, fry the garlic and chilli in half the olive oil for 1 minute, add both kinds of shellfish, pour in the white wine and cook covered for 3-4 minutes until they open; lift them out and strain the juices.

3. In the same pan, fry the squid in the remaining oil for 1 minute, add the halved cherry tomatoes and the shellfish juices and cook for 5 minutes; finally add the prawns and cook for 1-2 minutes until pink.

4. Meanwhile, drain the spaghetti, cooked in plenty of salted water, 2 minutes before the stated time.

5. Add the pasta to the sauce and finish cooking over high heat for 2 minutes, tossing, then return the shellfish (discard any that stay closed) and sprinkle with parsley.

6. Serve at once on a large platter - Italians never put cheese on seafood.

Tip: Seafood cooks at different speeds: squid and prawns need only minutes or they turn rubbery - that's why they go in at the end.