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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare the ingredients by slicing 2 cloves of garlic, trimming 3 parsley stems, and trimming the shells of 4 scampi prawns with kitchen scissors.
Watch out
Be careful with sharp kitchen scissors when trimming prawn shells, otherwise you may slip and cut your fingers.
Turn on the stove and heat 2 tbsp olive oil in the pan, then add 1 tsp dried chili flakes, sliced 2 cloves of garlic, and 3 pieces of parsley stems, continuing until garlic and chili flakes start sizzling and infusing the oil.
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Do not burn the garlic, otherwise the entire flavor base will turn bitter and ruin the dish.
Hot oil will splatter when watery shellfish is added; stand slightly back and add them gently to prevent burns.
Add 200 g mussels and 200 g clams into the pan, tossing them until they hit the hot oil and start to sizzle.
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Watch out for oil splatters when dropping watery shellfish into hot oil, otherwise hot oil may splash and burn your skin.
Hot steam will rush out when opening the lid; tilt the lid away from you to protect your face and hands.
Pour 50 ml white wine into the pan and cover it with a metal lid, letting it boil rapidly and steam until the shells open.
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Lift the lid away from your face to avoid hot steam burns, otherwise escaping steam may scald your skin.
Add 4 pieces of scampi prawns, 150 ml tomato sauce, and 60 ml pasta water into the pan, stirring gently until tomato sauce combines with juices and wine, forming a rich sauce base.
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Stir gently so you do not break the delicate shellfish shells, otherwise broken shell fragments will end up in the pasta.
Boiling water in the pasta cooker is extremely hot; lower the basket carefully to prevent boiling water splashes.
Drop 160 g spaghetti into the boiling water basket to cook, and finely chop 10 g fresh parsley on the green cutting board.
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Keep fingers curled under while chopping herbs with the chef's knife, otherwise you may cut your fingertips.
Add 100 g calamari into the pan, letting it cook quickly and turn opaque in the simmering sauce.
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Do not overcook calamari, otherwise it will become rubbery and tough to chew.
Use tongs to pick out and remove the mussels, scampi, and prawns from the pan onto a separate plate to avoid overcooking.
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Remove seafood promptly so it does not become overcooked and chewy, otherwise the delicate texture will be ruined.
Transfer the cooked spaghetti into the sauce and let it finish cooking, tossing continuously until pasta absorbs the sauce evenly and forms a glossy coating.
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Toss continuously so the pasta absorbs the sauce evenly without sticking, otherwise the pasta will clump together at the bottom.
Use tongs and a ladle to plate the spaghetti onto an oval serving dish until spaghetti is neatly twirled and plated in the center.
Watch out
Plate carefully to avoid splashing sauce on the rim, otherwise the presentation will look messy.
Arrange the cooked scampi, prawns, mussels, and clams on top of the plated pasta until seafood is attractively arranged.
Drizzle 1 tbsp extra virgin olive oil and garnish with fresh parsley over the plated seafood pasta, until the finished dish glistens with olive oil and fresh green herbs.
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