From La Pizza's Chef Giuseppe De Stefano

Ingredients

• 500g spaghetti

• 6 garlic cloves

• 100g extra-virgin olive oil

• 100g large shrimp, deveined and peeled, with tails still attached

• 100g cultivated mussels, rinsed

• 150g pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole

• Can of peeled tomatoes

Instructions

• Cook spaghetti until al dente.

• Meanwhile, purée garlic and oil in blender until smooth.

• Heat a dry 12-inch heavy skillet (not nonstick) over high heat 2-3 minutes until hot.

• Add oil mixture, then immediately add octopus, shrimp and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open (2 to 3 minutes).

• Add can of peeled tomatoes and cook, stirring, until mussels are opened wide and the shrimp are just cooked through (about 2 minutes more). Discard any unopened mussels. Season with salt and pepper, with an optional small red chili.

• Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with basil purée.