Frutti di Mare (Seafood Spaghetti)

500 g pipis & mussels (mixed), cleaned well
500 g shrimp, peeled & no tails
250 g squid tentacles
¼ cup olive oil
4 cloves garlic, grated
½ tsp SIDS CRAZY LEMON
1 tsp red pepper flakes + more to taste
½ cup white wine
1 lemon for serving
⅓ cup fresh basil leaves, chopped
380 g spaghetti
1 batch arribada tomato sauce, made advance
SIDS SALT & PEPPER to taste

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al denté. Drain and reserve 1 cup of the salty pasta water.
Meanwhile, heat up your largest skillet on medium low flame. Add 1 tbsp of olive oil, garlic, SIDS CRAZY LEMON and red pepper flakes. Stir quickly, making sure not to burn the garlic. Add in the pipis and mussels and toss them around.
Pour in the white wine and cover with a lid. Cook for about a minute or so until the pipis start to open.
Add the shrimp to the skillet with pipis and give it a stir. Cover and cook for another minute or so.
Once all the pipis and mussels have opened and the shrimp is almost cooked, remove all shells then add the squid tentacles. Cook another 30 seconds or so until they curl up.
Taste for seasonings and add more SIDS SALT & PEPPER if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
Meanwhile warm up the sauce in a saucepan then pour over the seafood and toss to coat well.
Add the cooked spaghetti to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
Transfer your seafood spaghetti to a serving platter, drizzle with a tbsp of olive oil and sprinkle with the basil and parsley.
Serve with lemon wedges on the side.
Note: Although the photo of the dish shows shells, it is best to remove them as soon as they open. Makes things less messy.