Ingredients
- 250 ml (1 cup) dry white wine
- pinch of saffron threads
- 1 kg (2 lb 4 oz) clams (vongole)
- 4 baby octopus
- 200 g (7 oz) small squid tubes
- 500 g (1 lb 2 oz) prawns (shrimp)
- 6 tomatoes
- 400 g (14 oz) spaghetti
- 4 tablespoons olive oil
- 3 garlic cloves, crushed
- 8-10 scallops, cleaned
- 6 tablespoons chopped parsley
- lemon wedges
Method
1. Put the wine and saffron in a bowl and leave to infuse. Clean the clams by scrubbing them thoroughly and scraping off any barnacles. Rinse well under running water and discard any that are broken or open and don't close when tapped on the work surface. Place them in a large saucepan with 185 ml (3/4 cup) water. Cover the pan and cook over high heat for 1-2 minutes, or until they open (discard any that stay closed after that time). Drain, reserving the liquid. Remove the clams from their shells and set aside.
2. Clean the octopus by slitting the head and pulling out the innards. Cut out the eyes and hard beak and rinse. Lie the squid out flat, skin side up, and score a crisscross pattern into the flesh, being careful not to cut all the way through. Slice diagonally into 2 x 4 cm (3/4 x 1 1/2 inch) strips. Peel and devein the prawns.
3. Score a cross in the top of each tomato, plunge them into boiling water for 20 seconds, then drain and peel the skin away from the cross. Core and chop. Cook the pasta in a large saucepan of boiling salted water until al dente.
4. Meanwhile, heat the oil in a large frying pan and add the garlic and tomato. Stir over moderate heat for 10-15 seconds, then pour in the saffron infused wine and the reserved clam liquid. Season and simmer for 8-10 minutes, or until reduced by half. Add the squid, prawns and octopus and cook until the squid turns opaque. Add the scallops, clam meat and parsley and cook until the scallops turn opaque.
5. Drain the spaghetti and return to the pan. Add two-thirds of the sauce, toss well then transfer to a large serving platter. Spoon the remaining sauce over the top and serve with lemon wedges.
