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1
Place the mussels in cold water to cover for 30 minutes.
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2
Scrub them with a stiff brush and scrape off any barnacles or seaweed.
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3
Remove the beards by pulling them toward the narrow end of the shells.
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4
Discard any mussels with cracked shells or that do not shut tightly when tapped.
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5
Place the mussels in a large pot with 1/2 cup cold water.
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6
Cover the pot and bring to a simmer.
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7
Cook until the mussels open, about 5 minutes.
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8
With a slotted spoon, transfer the mussels to a bowl.
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9
Place the clams in the pot and cover the pan.
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10
Cook until the clams open, about 5 minutes.
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11
Remove the clams from the pot.
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12
Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
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13
With your fingers, remove the clams and mussels from the shells and place them in a bowl.
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14
Pour the oil into a large pot.
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15
Add the pancetta, onion, and garlic.
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16
Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
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17
Add the beans, tomatoes, and calamari.
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18
Add the reserved juices from the shellfish.
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19
Bring to a simmer and cook 20 minutes.
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20
Stir in the seafood and cook until just cooked through, about 5 minutes.
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21
Meanwhile, bring a large pot of water to a boil.
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22
Add the pasta and salt to taste.
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23
Cook until tender.
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24
Drain the pasta and add it to the soup.
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25
Add a little of the pasta liquid if the soup seems too thick.
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26
Stir in the parsley.
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27
Serve hot, drizzled with extra-virgin olive oil.
