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1
Bring a large pot of lightly salted water to a boil over high heat.
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2
Add the spaghetti and cook according to the package instructions until al dente.
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3
While the water is coming to a boil, prepare the sauce.
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4
Heat the oil in a large saucepan over medium heat.
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5
Add the onion and garlic and cook, stirring often, for 34 minutes, or until softened.
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6
Add the crushed tomatoes and hot pepper.
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7
Simmer for 1 minute.
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8
Keep warm.
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9
Meanwhile, combine the mussels, wine, and lemon in a large saucepan.
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10
Cover and bring to a boil over high heat.
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11
Cook for 34 minutes, shaking the pan occasionally, until the mussels have opened.
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12
Transfer the seafood to a bowl, discarding any unopened shells.
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13
Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons.
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14
Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.
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15
Simmer the sauce for 23 minutes, or until slightly reduced.
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16
Add the shrimp and squid to the sauce and simmer for 2 minutes, stirring, until just opaque.
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17
Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.
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18
Drain the pasta thoroughly and return to the pan.
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19
Add the seafood sauce and toss.
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20
Transfer to deep bowls, topping each portion with a few mussels, and serve hot.
