Preparation

Wash clams and mussels thoroughly, remove the broken or open ones and cook them in a frying pan with lid for the time needed for the shells to open.
Filter the liquid using a gauze or fine colander.
Shell 3/4 of the mussels and clams, then put them in the filtered cooking liquid.
Clean the squids, cut the body into small diamond-shaped pieces and the tentacles into pieces.
Dice the tomatoes.
In a large pan, warm up the oil, add the squids and after 2 minutes the tomatoes. Adjust flavour with a pinch of chili pepper, then add this sauce to mussels and clams.
Complete with a generous helping of chopped parsley and turn off the heat.
Cook pasta in plenty of salted water, drain it and pour it into the sauce adding a ladleful of cooking water if necessary.
Cook pasta over high heat for some minutes whilst stirring so that the sauce binds to it.