• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound of paccheri (or spaghetti)
  • 2430 Manila clams (and/or mussels), well scrubbed
  • 812 prawns or shrimp, cleaned, head on
  • 1/2 pound fresh squid (calamari), thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1/4 Italian parsley, chopped
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • Pinch of peperoncino (red pepper flakes)

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  1. In a large skillet, heat the olive oil and sauté the garlic until golden brown. Add a pinch of red pepper flakes and then the clams, mussels, prawns, squid and tomatoes. Sprinkle with salt and cover for about 4-6 minutes, until the clams have opened. Sprinkle with chopped parsley.
  2. In the meantime, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and transfer to the pan and sauté for a few minutes.
  3. Transfer the pasta to a serving dish and top with more seafood. Sprinkle with more chopped parsley and drizzle with olive oil. Serve immediately.