Scialatielli ai frutti di mare

Thoroughly clean the Clams by soaking them in cold salted water for at least 30 minutes, then rinse well. Scrub the Mussels clean and remove any beards. Peel and devein the Shrimp. Clean the Squid and cut the bodies into rings, leaving tentacles whole.

In a large skillet or wide pot, heat the Extra-virgin olive oil over medium heat. Add the sliced Garlic and Red chili pepper and sauté gently until fragrant, about 2 minutes, being careful not to burn the Garlic.

Add the Clams and Mussels to the skillet. Pour in the Dry white wine and cover immediately with a lid. Cook for 3-5 minutes, shaking the pan occasionally, until all the shellfish have opened. Remove the opened Clams and Mussels from the pan and set aside. Discard any shellfish that did not open. Strain the cooking liquid through a fine-mesh sieve into a bowl and reserve.