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A spectacular reef of seafood — clams, mussels, shrimp — over spaghetti in tomato sauce. This high protein mediterranean showstopper is fresh, festive, and ideal for a special family gathering.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until barely al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water and drain.
While pasta cooks, heat 2 tbsp olive oil in a large wide skillet over medium heat. Add the garlic and red pepper flakes, sauté until fragrant but not browned, about 1 minute.
Add the clams and mussels, pour in the white wine, and cover. Steam over medium-high heat until the shells open, 4–5 minutes. Remove opened shells to a bowl as they open. Discard any that do not open.
Add the remaining 2 tbsp olive oil and cherry tomatoes to the skillet. Sauté for 2 minutes over medium-high heat, then add shrimp and cook until just pink, about 2 minutes, turning once.
Return the cooked clams and mussels to the skillet. Add drained spaghetti and toss gently over high heat, adding pasta water a little at a time for a silky sauce. Season with salt and pepper to taste. Finish with fresh parsley and serve immediately.
