Spaghetti allo Scoglio Spaghetti With Mixed Seafood Recipe

Ingredients

• Kosher salt
• 1 pound (450g) fresh small clams, such as littlenecks, Manilas, or cockles, scrubbed
• 1 pound (450g) mussels, scrubbed and debearded (see note)
• 1/4 cup (60ml) extra-virgin olive oil
• 3 medium shallots (about 4 1/4 ounces; 120g), thinly sliced
• 4 garlic cloves (20g), minced
• 1/2 teaspoon red pepper flakes
• 1 cup (240ml) dry white wine
• One 8-ounce (240ml) bottle clam juice
• 12 ounces (340g) dried spaghetti, spaghettoni, or linguine
• 8 ounces (225g) large shrimp, peeled, deveined, and halved crosswise
• 8 ounce (225g) cleaned squid, bodies sliced into 1/2-inch-thick rings, small tentacles left whole, larger ones halved (see note)
• 8 ounces (225g) cherry tomatoes, halved
• 1/2 cup (30g) chopped fresh parsley leaves and tender stems
• 2 tablespoons (30ml) fresh lemon juice from 1/2 lemon

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