Spaghetti alla Pescatora

Wash all seafood well and set aside.

Heat olive oil in a large frying pan over medium-high heat.

Add garlic and saute lightly, about 30 seconds.

Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes.

Add calamari, shrimp, salt, and red pepper and cook for 2 minutes.

Add wine, stir, and then let some of the liquid evaporate for 2 minutes.

Add tomato sauce and remainder of parsley and stir well.

While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente.

Drain pasta and add to pan with sauce. Toss well and serve immediately.