Spaghetti aux fruits de mer

03 — Method

1. Purge the clams and mussels for 1 hour in a large bowl of homemade seawater (35 g / 2 tbsp coarse salt per liter / quart of cold water) so they spit out their sand.
2. Drain and rinse well under cold water, rubbing the shells together. Discard any open shellfish that doesn't close when pressed.
3. Remove the germ from the 5 garlic cloves and slice thinly. Finely chop half the parsley, keeping the rest for garnish. Slice the chili very thinly, to taste.
4. Halve the cherry tomatoes lengthwise. Bring a large pot of salted water to a rolling boil and cook the spaghetti 2 minutes less than the package says.
5. While the pasta cooks, heat 4 tbsp olive oil in the large sauté pan over medium heat. Cook the garlic and chili 1 minute until the garlic is golden but not burnt.
6. Add the squid rings and sear 2 minutes over high heat. Pour in the dry white wine and bring to a simmer. Add the mussels and clams, cover and cook 5 minutes until they open.
7. Add the peeled shrimp and cherry tomatoes. Cook 3 minutes over medium heat until the shrimp are pink and opaque. Discard any shellfish that stayed closed.
8. Drain the spaghetti, reserving 100 ml (⅓ cup + 1 tbsp) pasta water. Add the pasta to the seafood with the chopped parsley and lemon zest. Toss 2 minutes to coat.